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A fork holding a piece of grilled steak with a drizzle of dill sauce

Grilled Steak and Fall Veggies Platter

This Grilled Steak and Fall Veggies Platter is the perfect plate to share this season! There’s something for everyone, it comes together in minutes and it’s a burst of flavor and freshness from a sweet dill dressing!
Course holidays, Main Course, Main Dish
Cuisine American
Keyword grilled steak and veggies, grilled steak recipe, steak and veggies platter
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 514 kcal
Author Mahy

Ingredients

For the Veggies:

  • 1 butternut squash peeled and sliced into 1/4 inch thickness
  • 2 cups Brussel sprouts cut in half
  • 1 cup mushrooms
  • 1 red onion large, sliced
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • 2 teaspoons oregano
  • 3 Tablespoons olive oil

For the Grilled Steak:

  • 2 sirloin steaks 1.5 lb, trimmed of any fat
  • 1 teaspoon salt and pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano or rosemary
  • 1 Tablespoon olive oil

Sweet Dill Dressing:

  • 1 Tablespoon mustard grainy, dijon or honey mustard
  • 2 teaspoons honey
  • salt and pepper just a pinch
  • 2 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1/4 cup fresh dill leaves chopped
  • 1/4 teaspoon chilli flakes optional

Instructions

  1. Preheat the Calphalon Precision Control™ Multi-Grill to 400F.
  2. Season the veggies and start placing the squash on one side of the grill. Close the grill lip over the squash and allow it too grill until tender—about 12 minutes.
  3. Remove the squash on to your plater and repeat with he remaining veggies, closing the grill lid. The veggies need an extra 8-10 mins at most.
  4. Remove the veggies and place your seasoned steaks on the grill.
  5. Depending on the thickness and doneness level you prefer, the steaks need anywhere from 8-15 minutes on the grill.
  6. Remove the steaks to a cutting board and allow them to rest for 5 minutes before slicing.
  7. In the meantime make the sweet dill sauce by mixing all of he ingredients in a bowl.
  8. Slice the steak and arrange the grilled steak and grilled veggies on a large platter. Add some green arugula/spinach and any other veggie you prefer.
  9. Drizzle a light drizzle of the sweet dill dressing over the entire platter and leave the rest aside.
  10. Serve this delicious grilled steak platter as is or with rice, bread, salad or pasta! Enjoy!!

Recipe Notes

1.You can prepare this platter entirely 2 days in advance, just make sure not to drizzle any sauce over it. Another thing to keep in mind is the doneness of the steak. You can under cook it and it’s best of you don’t slice it except before serving. Reheat it in an oven or microwave before serving.

2. The sauce can be made up to a week in advance and stored in the fridge.

3. This grilled steak and veggies platter is great as it is, but also would be perfect served with some crusty bread or fluffy white rice. If you’re looking for a lighter option, serve the plater with some chickpeas, cooked lentils and a huge bowl of salad greens. Use the same dill dressing to flavor the salad.  

Nutrition Facts
Grilled Steak and Fall Veggies Platter
Amount Per Serving
Calories 514 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Cholesterol 69mg23%
Sodium 1878mg82%
Potassium 1388mg40%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 10g11%
Protein 30g60%
Vitamin A 20544IU411%
Vitamin C 82mg99%
Calcium 179mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.