2 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray.
4small red-skinned potatoes cut into chunks
1zucchini cut into 1-inch pieces
1yellow summer squash cut into 1-inch pieces
1red onion thinly sliced
1bulb fennel cut into thin wedges
116 ozbottle 16 oz Greek vinaigrette
2sprigs fresh rosemary, optional
2tbspvirgin olive oil
1lbbeef skirt steak cut in half
Kosher salt and freshly ground black pepper
In a large sealable plastic bag, combine potatoes, zucchini, yellow squash, onion, fennel and dressing. Seal, toss to coat and marinate at room temperature for 2 hours.
Preheat barbecue grill to medium-high heat.
In another large sealable plastic bag, combine rosemary (if using), oil and vinegar. Add steak, seal and toss to coat.
Using a slotted spoon, transfer one-quarter of the marinated vegetables to each prepared foil sheet. Remove steak from oil mixture, discarding oil mixture, and place on top of vegetables. Season with salt and pepper. Top steak with the remaining vegetables, dividing evenly. Reserve vegetable marinade. Fold foil into flat packets and seal edges tightly.
Place packets on grill and cook for 12 to 16 minutes, turning packets over once, until an instant-read thermometer inserted in the thickest part of the steak registers 145°F for medium-rare (or cook to desired doneness). Remove from grill and let rest for 3 minutes before opening foil.
Meanwhile, in a small saucepan, heat the reserved vegetable marinade over medium heat until steaming.
Transfer steak to a cutting board and thinly slice on the bias across the grain. Serve with vegetables, drizzled with warm marinade.
For a little bit of spiciness, add 2 tsp hot pepper flakes with the vinegar in step 3.
For a quick and easy version, use a 16-oz (500 g) or larger bag of thawed frozen mixed Mediterranean vegetables.