Ingredients: 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick slices 2 large red or yellow bell peppers, cut lengthwise into ...

Grill the steak. Grill over direct high heat until desired doneness. Let it rest for a few minutes, then cut against the grain on a slight diagonal into 1/2-inch-wide strips.

In general (and it depends on the cut of beef and the heat of the grill), a 1½-inch-thick steak will cook to medium rare in 12 to 16 minutes. A 1-inch steak will cook to medium rare in a total of ...

This method works for all cuts of tender beef steak, such as rib-eye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and so on. Buy the best grade of beef you can afford.

A clean grill will offer cleaner grill marks. Also, oil the grill. How to know whether the steak is rare, medium rare or medium In general (and it depends on the cut of beef and the heat of the grill) ...

Use a meat thermometer to check the temperature. (120°F is rare and 130°F is medium-rare.) Remove the steak from the grill, tent with aluminum foil, and allow the meat to rest for 10 minutes.