The Ninja Foodi XL Grill with griddle plate unlocks a whole new world of indoor grilling possibilities, making it easy to achieve restaurant-quality sear and flavor at home. This recipe for Sizzling Steak & Veggies is a complete, balanced meal cooked entirely on your griddle, making cleanup a breeze and dinner a delight. Whether you’re a weeknight cook or feeding a crowd, you’ll love how quickly and evenly the Ninja Foodi XL Grill griddle turns out juicy steak and perfectly charred vegetables.
Ingredients
- 2 boneless ribeye steaks (about 1 inch thick, 10-12 oz each)
- 1 tablespoon olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 large red bell pepper, sliced into strips
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 small red onion, sliced into 1/2-inch rounds
- 8 ounces cremini or button mushrooms, halved
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian herbs (or herbes de Provence)
- Optional: 1 tablespoon unsalted butter, for finishing the steak
- Optional: fresh parsley, chopped, for garnish
Instructions
- Preheat the Ninja Foodi XL Grill: Insert the griddle plate and select the ‘GRILL’ function. Set the temperature to HIGH (500°F) and allow it to preheat (about 10 minutes). The grill will indicate when ready.
- Season the steaks: Pat the steaks dry with paper towels. Drizzle both sides with 1/2 tablespoon olive oil. In a small bowl, mix together salt, black pepper, garlic powder, and smoked paprika. Sprinkle the seasoning evenly on both sides of the steaks. Let them rest at room temperature while preparing the vegetables.
- Prepare the vegetables: In a large bowl, combine bell pepper, zucchini, red onion, and mushrooms. Drizzle with remaining 1/2 tablespoon olive oil and balsamic vinegar. Sprinkle with Italian herbs and toss until evenly coated.
- Grill the vegetables: Once the unit is preheated, carefully arrange the vegetables in a single layer on the hot griddle. Close the lid and cook for 8-10 minutes, stirring or flipping halfway through, until the veggies are lightly charred and tender-crisp. Transfer to a platter and cover loosely with foil to keep warm.
- Grill the steaks: Place the seasoned steaks on the hot griddle. Close the lid and cook for 4-5 minutes per side for medium-rare (internal temp 130-135°F), or 6-7 minutes per side for medium (140-145°F). Adjust time for your preferred doneness. For extra flavor, top each steak with 1/2 tablespoon butter during the last minute of cooking.
- Rest the steaks: Transfer the steaks to a cutting board and let rest for 5 minutes before slicing. This helps retain juices for a tender result.
- Serve: Slice the steaks against the grain. Serve with the warm grilled vegetables, garnished with fresh parsley if desired.
Tips
- Steak substitutions: This recipe works well with New York strip, sirloin, or filet mignon. Adjust cooking times for thinner or thicker cuts.
- Vegetable swaps: Use whatever sturdy veggies you have—think asparagus, eggplant, or yellow squash.
- Marinating: For extra flavor, marinate the steak for up to 4 hours in your favorite marinade. Pat dry before grilling for a good sear.
- Don’t overcrowd: Give both steak and veggies plenty of space on the griddle for even browning and to avoid steaming.
Serving Suggestions
- Serve over steamed rice, quinoa, or a bed of baby greens for a hearty meal.
- Add a side of crusty bread to soak up steak juices and grilled veggie flavor.
- Top with a sprinkle of crumbled feta or goat cheese for a Mediterranean twist.
- Pair with a simple chimichurri or garlic-herb butter for added richness.
Variations
- Chicken & Veggie Griddle: Swap steak for boneless skinless chicken breasts or thighs. Grill 5-7 minutes per side until internal temp reaches 165°F.
- Seafood Option: Use shrimp or salmon fillets, seasoned as above. Shrimp cook in about 2-3 minutes per side; salmon, 4-5 minutes per side.
- Vegan Griddle Platter: Omit steak and double the veggies. Include tofu or tempeh, sliced and marinated, for a plant-based protein boost.
- Tex-Mex Style: Use fajita seasoning and serve with warm tortillas, avocado, and salsa.
Storage and Reheating
- Leftover steak and veggies can be stored in separate airtight containers in the refrigerator for up to 3 days.
- For best results, reheat steak slices gently on the griddle or in a skillet over medium-low heat for 1-2 minutes per side, just until warmed through. Overheating can make steak tough.
- Vegetables can be reheated in the microwave (covered, 1-2 minutes) or on the griddle for 2-3 minutes until hot.
- Do not refreeze previously frozen cooked steak or veggies, as texture will suffer.
Frequently Asked Questions
- Can I cook everything at once on the Ninja Foodi XL Grill griddle?
For best results, grill the vegetables first and keep them warm while you cook the steaks. If you overcrowd the griddle, you’ll steam rather than sear your food, which can lead to soggy veggies and less flavorful steak. If cooking for a crowd, work in batches. - How do I know when my steak is done?
The most reliable way is to use an instant-read thermometer. For medium-rare, aim for 130-135°F; for medium, 140-145°F. Always let steak rest for a few minutes after grilling to allow juices to redistribute. - Do I need to oil the griddle plate?
The Ninja Foodi XL Grill griddle plate is nonstick, but brushing a little oil on the food (not the plate) helps achieve a better sear and prevents sticking, especially with leaner cuts or veggies. - Can I use frozen steak or vegetables?
For best texture and flavor, thaw steak and vegetables before grilling. Cooking from frozen may result in uneven cooking and excess moisture, which can prevent browning. - What’s the difference between the grill grate and the griddle plate?
The grill grate has raised ridges for classic grill marks and fat drainage, while the griddle plate is flat, perfect for foods that benefit from full surface contact, like chopped veggies, seafood, or smaller cuts that might fall through the grate. - How do I clean the griddle plate?
Let the plate cool completely, then wash with warm, soapy water and a soft sponge. Avoid metal utensils or scouring pads to preserve the nonstick coating. Most Ninja Foodi XL Grill griddle plates are dishwasher safe, but check your manual for your model.
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Ninja Foodi XL Grill Griddle Recipes: Sizzling Steak & Veggies