Grilled Vegas Steak & Sautéed Summer Vegetables with Lemon Honey & Herb Vinaigrette


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  • 1 12oz strip steak
  • 2 turnips - quartered
  • 1 squash - sliced
  • 1 cup cherry tomatoes
  • 2 garlic cloves - crushed
  • 2 Tbsps. honey
  • Zest & juice of 1 lemon
  • Chopped fresh rosemary and lemon verbena (can substitute with other fresh herbs)
  • 1/4 cup olive oil
  • Salt and pepper to taste


1. Set steak out to room temperature for 30 minutes to an hour.

2. Add 1 tsp. of oil to sauté pan.

3. Add quartered turnips to pan. Cook for 6-8 minutes until turnips are browned and crispy. Remove turnips from pan and set aside.

4. Add squash to pan and cook for 4 minutes, until lightly browned or until desired tenderness.

5. Add cherry tomatoes to pan and cook for 2-3 minutes until skins of tomatoes blister.

6. Remove squash and cherry tomatoes from pan and add to turnips in bowl.

7. Toss squash, turnips and cherry tomatoes with vinaigrette (reserve 2 Tbsps. of vinaigrette for plating).

8. Salt both sides of steak.

9. Grill steak on stovetop or grill for approximately 4-6 minutes or until desired internal temperature.

10. Allow steak to rest for 5-10 minutes.

11. Slice steak. Place turnip, squash and cherry tomatoes on plate with sliced steak.

12. Drizzle all ingredients with vinaigrette and garnish with fresh herbs 13. Enjoy!