Southwest Grilled Beer Steaks and Veggies

Prep time: 15 min

Cook time: 30 min

Servings: 2

Southwest Grilled Beer Steaks and Veggies are a delicious and hearty dish that combines the rich flavors of marinated steak with the freshness of grilled vegetables.

Ingredients

For the Steaks:

2 steaks (ribeye, sirloin, or your preferred cut)

1 bottle of beer (lager or ale works well)

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp chili powder

1 tsp cumin

1 tsp paprika

1 tsp salt

1 tsp black pepper

For the Veggies:

1 bell pepper (red, yellow, or green), sliced

1 zucchini, sliced

1 red onion, sliced

1 tbsp olive oil

Salt and black pepper to taste

1 tsp chili powder

1 tsp cumin

Directions

Marinate the Steaks:

In a large zip-close bag, combine the beer, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper.

Add the steaks to the bag, seal it, and massage to coat the steaks evenly. Marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor.

Prepare the Veggies:

In a large bowl, toss the sliced bell pepper, zucchini, and red onion with olive oil, salt, black pepper, chili powder, and cumin until well-coated.

Preheat the Grill:

Preheat your grill to medium-high heat.

Grill the Steaks:

Remove the steaks from the marinade and pat them dry with paper towels.

Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy—a medium-rare steak should be at 130-135°F (54-57°C).

Remove the steaks from the grill and let them rest for about 5 minutes.

Grill the Veggies:

While the steaks are resting, place the veggies on the grill. Cook for about 4-6 minutes, turning occasionally, until they are tender and have nice grill marks.