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

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Course: Dinner
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 2


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


  • Set steak out to room temperature for 30 minutes to an hour.
  • Add 1 tsp. of oil to sauté pan.
  • Add quartered turnips to pan. Cook for 6-8 minutes until turnips are browned and crispy. Remove turnips from pan and set aside.
  • Add squash to pan and cook for 4 minutes, until lightly browned or until desired tenderness.
  • Add cherry tomatoes to pan and cook for 2-3 minutes until skins of tomatoes blister.
  • Remove squash and cherry tomatoes from pan and add to turnips in bowl.
  • Toss squash, turnips and cherry tomatoes with vinaigrette (reserve 2 Tbsps. of vinaigrette for plating).
  • Salt both sides of steak.
  • Grill steak on stovetop or grill for approximately 4-6 minutes or until desired internal temperature.
  • Allow steak to rest for 5-10 minutes.
  • Slice steak. Place turnip, squash and cherry tomatoes on plate with sliced steak.
  • Drizzle all ingredients with vinaigrette and garnish with fresh herbs. Enjoy!
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