1 each red, orange, and green bell peppers, cut in chunks
1 red onion, sliced in chunks
1/2 pound sliced Portobello mushrooms
1 yellow squash, sliced into rounds
1 medium zucchini, sliced in chunks
3 cups Newman's Own® Balsamic Vinaigrette Dressing
2 rib-eye steaks
1/4 cup Kahlua
3 cloves garlic, minced
- In separate Ziploc bags, marinate vegetables in dressing, and steaks in Kahlua and garlic. Chill for at least one hour in refrigerator before draining vegetables and steaks. Discard marinade.
- Pre-heat grill to medium-high, and grill steaks and vegetables till desired degree of doneness, about 5 minutes on each side for tender vegetables, and 8 minutes on each side for medium steaks.
- Slice steaks and divide vegetable among plates.
