Grilled beef steak with mushrooms and peppers

Ingredients:

• 1 beef bouillon cube
• 4 tbsp. l. olive oil
• 1 tbsp soy sauce
• 1 tbsp. Worcestershire sauce
• Juice of 2 lemons
• 1/4 tsp dried pepper flakes
• Coarse salt and freshly ground pepper
• 6 sprigs of thyme
• 4 twigs rosemary
• 1 bunch green onions, cut into long sticks
• 600-700 g beef pulp (cut), trim off excess fat
• 450 g of champignons
• 2 red bell peppers, cut into large pieces of any shape
• 1 clove garlic, crushed

Preparation:

1. Pour 3/4 cup hot water into a deep baking dish, add the bouillon cube, and dissolve. Add 2 tablespoons olive oil, soy sauce, Worcestershire sauce, the juice of 1 lemon, pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Tear 4 sprigs of thyme and 3 sprigs of rosemary into pieces and add to the marinade along with the green onions. Cool slightly.
2. Pierce the meat with a fork every 5 cm on all sides and immerse it in the marinade. If the meat isn't completely immersed, press down with a weight. Cover and marinate in the refrigerator for 3 to 8 hours.
3. Remove the meat from the refrigerator 1 hour before cooking and leave it in the marinade. Place the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs of thyme and 1 sprig of rosemary into pieces and add to the vegetables along with the garlic, the remaining 2 tablespoons of olive oil, and the juice of 1/2 lemon. Season with salt and pepper and toss to combine.
4. Preheat the grill to medium heat and prepare for indirect cooking: For a gas grill, turn off the burners on one side and leave the other side on. For a charcoal grill, move the coals to one side. Place a metal pan under the grate on the cool side of the grill.
5. Remove the meat from the marinade and pat dry, reserving the marinade. Grease the grill grate with vegetable oil. Place the meat on the hot side of the grill (direct heat) and cook, turning frequently, until browned, for 15-20 minutes. Sprinkle with the herbs from the marinade (it's okay if some of the herbs fall through the grates; the meat will be further infused with the herbal flavor).
   
   Transfer the meat to the cool side of the grill (not direct heat); cover and continue grilling, turning and basting with the remaining marinade, for another 20 minutes. Check for doneness by inserting a thermometer into the thickest part of the steak; the thermometer should read 122°F (50°C). The steak will be medium-rare and still pink inside. Transfer the meat to a cutting board and let it rest for 10 minutes.
6. Meanwhile, place the mushrooms and peppers on the grill and grill over an open flame, turning occasionally and basting with the remaining lemon juice and seasoning with salt until the vegetables are tender, about 10 to 15 minutes. Add the green onions and grill for 2 to 3 minutes. Slice the beef steak across the grain and serve with the roasted vegetables.