Directions

1. In a medium bowl, whisk oil, vinegar, brown sugar and 2 tablespoons Three Little Pigs All Purpose BBQ Rub.
2. Place the vegetables in a large zip-tight plastic bag; pour half the marinade into the bag. Place 2 steaks in each of 2 large zip-tight plastic bags; pour half the remaining marinade into each bag.
3. Seal the bags, pressing out excess air. Massage the vegetables and steaks in the bag with the marinade; refrigerate 1 hour.
4. Preheat a gas or charcoal grill on medium-high heat (350°F) for 15 minutes.
5. Place 4 (12-inch square) sheets of heavy-duty aluminum foil on work surface. With slotted spoon, evenly divide vegetables onto center of each foil sheet; evenly sprinkle vegetables with remaining 2 teaspoons Three Little Pigs All Purpose BBQ Rub.
6. For each packet, bring top and bottom sides of foil together over vegetables; crimp together and fold down over vegetables. Double fold both ends of packets toward vegetables.
7. Remove steaks from marinade; discard marinade. Oil a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use tongs to place the steaks on the hot grill grate. Use a large spatula to place the vegetable packets on the hot grill grate.
8. Cook the steaks, covered, 6 minutes or until an instant-read thermometer inserted into the steaks reaches 125°F for medium-rare, turning once halfway through cooking.
9. Transfer the steaks to a cutting board; loosely cover with aluminum foil and let stand 10 minutes to allow juices to redistribute before slicing.
10. Cook the vegetable packets, covered, 12 minutes. Use tongs to turn the vegetable packets once halfway through cooking.
11. To serve, slice the steaks across the grain and serve with vegetables.