| 9 | 25 | 458 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 2 |
| 1 small | Zucchini (sliced) |
| 1/2 small pepper(s) | Red bell pepper (sliced) |
| 1 cup | Button mushrooms (sliced) |
| 1/4 cup | Red onion (chopped) |
| 1 tsp | Italian herb seasoning |
| 1/4 tsp | Salt and pepper (each to taste) |
| 2 clove(s) | Garlic |
| 2 tbsp | Butter, salted (melted) |
| 298 gm | New York striploin, steak |
Preheat the grill to medium-high.
Divide the zucchini, bell pepper, mushrooms, and red onion between two large pieces of foil. Season with Italian seasoning, salt, and pepper. Stir the garlic into the melted butter then pour the butter over the vegetables. Seal the foil packs tightly.
Place the foil packs on the grill and cook for 18 to 20 minutes flipping halfway through.
Meanwhile, season the steak with salt and pepper. Add the steak to the grill and cook for eight to 10 minutes flipping halfway through or until the steak is cooked to your liking. Allow the steak to rest before serving. Divide the steak and foil packs between plates. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavor
Marinate the steak in your favorite marinade or season with steak spice.
Additional Toppings
Add fresh herbs like chives or parsley.
Dairy-Free
Use a dairy-free butter instead.
No Aluminum Foil
Use a grilling mat or basket and season the vegetables with butter and garlic after cooking.
| Meat | 2.0 |
| Vegetables | 2.3 |
