Grilled Steak and Veggie Bowls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 beef tenderloin steaks [about 6 ounces each]
  • 1 tablespoon garlic powder
  • salt and pepper, to taste [for steaks and veggies]
  • 4-5 cups root vegetables, cut into similar sized pieces
  • 3 tablespoons olive oil, divided
  • 2 cups baby bella mushrooms, sliced
  • 1 medium onion, diced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  1. Prepare grill to medium-high heat. Season steaks with garlic powder, salt and pepper. Grill steaks 10 to 13 minutes, turning occasionally. Set aside before slicing for 8-10 minutes.
  2. For the roasted veggies, preheat oven to 450. Arrange on baking sheet and then drizzle with 2 tablespoons olive oil, salt and pepper to taste. Bake for 25 minutes, or until the tops of the veggies start to brown.
  3. While the veggies are roasting, heat a large non-stick skillet to medium-high heat. Add one tablespoon olive oil, mushrooms, and onions. Stir frequently, until mushrooms and onions begin to brown. Add balsamic vinegar and sugar, and stir for an additional 2 minutes. Remove from heat.
  4. To assemble the bowls, fill the bottom of a bowl with 1-2 cups of the assorted veggies and arrange steak pieces on top.
Recipe by Mom to Mom Nutrition at