Juicy Marbled Steaks with Vegetables from the Oven – ROYAL COOKING

📝 Ingredients

For the Beef Marinade

• 1.5–2 kg (3.3–4.4 lbs) beef shoulder or sirloin, cut into thick slices or cubes
• 6–8 garlic cloves, crushed
• 2 tablespoons coarse salt (or to taste)
• 1 tablespoon freshly ground black pepper
• 2 teaspoons dried chili flakes (optional)
• 3 tablespoons vegetable oil or sunflower oil
• 2 tablespoons fresh herbs (thyme, rosemary, or oregano), finely chopped
• Juice of 1 lemon (optional for slight acidity)

For the Grilled Vegetables

• 3–4 red bell peppers, halved and seeds removed
• 2–3 zucchini, sliced lengthwise
• 3 medium onions, peeled and sliced into thick rings
• 3–4 tomatoes (firm), left whole or halved
• Salt and pepper to taste
• 2–3 tablespoons oil for brushing
• Fresh herbs for garnish (optional)

🔥 Tools & Equipment

• Outdoor fire pit or charcoal grill
• Firewood or charcoal (prefer hardwood for strong flavor)
• Grill rack or heavy-duty barbecue grate
• Long-handled tongs or fork
• Large mixing bowls
• Chopping board and sharp knife
• Cast iron pan or metal tray (optional, for veggies)

🥩 Preparation Steps

Step 1: Prepare the Fire

1. Build your fire with hardwood or dense charcoal in a fire pit.
2. Allow the flames to die down until glowing hot coals form—this usually takes 30–45 minutes.
3. Place a grill rack or metal grate above the coals, around 20–30 cm high.

🔥 Pro tip: Wait until the coals are mostly white-gray with some red glow before cooking. Avoid cooking over direct flames—it burns the outside and leaves the inside raw.

Step 2: Marinate the Beef

1. Cut the beef into thick slices or chunks, around 2–3 cm thick.
2. In a large bowl, combine the beef with crushed garlic, salt, black pepper, chili flakes, chopped herbs, and oil.
3. Massage the marinade into the beef thoroughly.
4. Let the meat rest for at least 30–45 minutes at room temperature. If prepping early, refrigerate for 2–3 hours.

🌿 Optional: Add a squeeze of lemon juice for brightness or a splash of vinegar if aging the beef.

Step 3: Prepare the Vegetables

1. Wash and dry all vegetables thoroughly.
2. Halve the bell peppers, slice the zucchini lengthwise, cut onions into thick rings, and leave tomatoes whole or halved.
3. Brush all veggies with oil and season lightly with salt and pepper.
4. Set them aside on a tray, ready to grill.

Step 4: Grill the Beef

1. Place the marinated beef directly over the hot coals.
2. Grill for 4–6 minutes per side, depending on thickness and desired doneness. Turn only once or twice.
3. Watch for flare-ups from dripping fat. Move the meat if flames appear.
4. Remove the beef when a nice crust has formed and the center is juicy and pink.

🧂 Optional: Sprinkle with flaky salt before serving.

Step 5: Grill the Vegetables

1. Place vegetables around the edges of the grill, where the heat is lower.
2. Grill for 3–5 minutes per side:
   • Bell peppers should blister but not collapse.
   • Zucchini should have clear grill marks.
   • Onions should soften and caramelize.
   • Tomatoes should blister and soften slightly but hold shape.
3. Remove and rest on a warm tray.

Step 6: Serve Rustic-Style

• Arrange the grilled beef and vegetables on a wooden board or rustic tray.
• Garnish with fresh herbs (e.g., parsley or dill).
• Serve with fresh bread, flatbread, or roasted potatoes.
• Accompany with a dipping sauce (garlic yogurt or mustard-based) if desired.

🍷 Serving idea: Pair with red wine or a smoky herbal tea for full countryside experience.

💡 Tips & Variations

• Beef cuts: Use well-marbled cuts like ribeye, chuck, or flank for best flavor.
• Wood type: Use oak, applewood, or hickory for deeper smokiness.
• Vegetable options: Add mushrooms, eggplants, or corn for variety.
• Resting: Always rest the beef for 5–10 minutes before slicing to retain juices.
• Indoor alternative: Use a cast iron grill pan over high heat on stovetop.

🛑 Safety & Fire Control

• Keep a bucket of water or sand nearby in case of flare-ups.

• Don’t leave fire unattended.

• Always grill in a well-ventilated area.

🍽️ Nutritional Value (Per Serving, Estimated)

• Calories: ~500–700 kcal (depending on beef cut and portion size)

• Protein: 40–50g

• Fat: 30–40g

• Carbs: 10–15g (mostly from vegetables)

📜 Conclusion

This recipe is more than food—it’s an experience. Grilled beef over an open fire brings together primal techniques and modern appreciation for flavor. It teaches patience, honors the ingredients, and reminds us of the joy in rustic simplicity.

If you’re tired of fast food, take a day to cook this way. Light a fire, gather good beef and honest vegetables, and let smoke do the storytelling.