ITALIAN MARINATED STEAK WITH GRILLED RATATOUILLE

1 beef top round steak, cut 1 inch thick (about 1 1/2 pounds)
FOR THE MARINADE:
1/2 cup olive oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
FOR THE RATATOUILLE:
1 small eggplant, cut crosswise into 1/2-inch thick slices
2 large red or yellow bell peppers, cut lengthwise into quarters
1 medium zucchini, cut lengthwise in half
1 medium yellow squash, cut lengthwise in half
1 1/2 cups chopped fresh tomatoes
1/3 cup lightly packed chopped fresh basil
Salt and ground black pepper

TO MARINADE THE STEAK:
Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

WHEN READY TO COOK:
Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush vegetables (except tomatoes) with some of remaining reserved marinade.

Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes for medium-rare doneness, turning occasionally. (Do not overcook.)

Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.

TO SERVE:
Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Cover and refrigerate 1 cup each vegetables and steak slices to use in Top Round Steak and Grilled Vegetable Salad.

For ratatouille, combine remaining vegetables, tomatoes, basil and reserved 2 tablespoons marinade in medium bowl; toss to coat. Season ratatouille and remaining steak with salt and black pepper, as desired. Serve ratatouille with steak.

Makes 4 servings
Source: Cattlemen's Beef Board