- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Grilled Steaks and Vegetables

Monday, August 19, 2013

Grilled Steaks and Vegetables

Nothing can beat a perfectly done steak in your own grill. Rib-eyes are my favorite steaks, bone-in or boneless, it doesn't matter.  Since I'm trying to stay focus on eating healthier, today I decided instead of making some delicious, creamy mashed potatoes or some Au gratin potatoes to go as a side for the steaks, I'm going to grill some vegetables.  So fire up the grill and lets get cooking!!


2 Bone-in or boneless Rib-eye steaks
1 tsp powder garlic
1 tsp powder onion
1 tsp minced garlic
1 tbsp olive oil
1 tsp salt
1 tsp black pepper

Mix all of the dry ingredients and rub into the steaks.  Drizzle the steaks with the olive oil and let steaks rest for about 20 minutes at room temperature.  I find that if the steaks are at room temperature when they hit the grill, they come out nice and tender and not rubbery.

Preheat grill on high heat. For medium to rare cook on each side for 3-4 minutes depending on the grill. For medium, cook for 1 minute on high then cook for extra 4-5 minutes on medium heat on each side.  I prefer my steaks well done..so I will cook them for about 10 minutes on medium heat on each side.

TIP:  When a rare steak is pressed, it will leave a mark of your finger on the surface; a medium steak will give way a little, while a well done steak is firm to the touch.


Choose your favorite vegetables.  I love all kinds of vegetables, but some of my favorites
are asparagus, green beans, eggplant, zucchini, squash, baby carrots, broccoli and sweet peppers.

Cut your favorite veggies any way you want, and coat lightly with Italian dressing.
You can use a grill pan if you have one.  If you don't have a grill pan then use a piece of aluminum foil to cook the veggies. I try not to overcook the vegetables because I like them with a little crunch.  Some of the veggies will cook quicker than others.  Asparagus, squash and zucchini cook very quick so those veggies I will cook for about 6 minutes. Carrots, sweet peppers, eggplants and broccoli for an extra 5 minutes.  Just keep an eye on the vegetables and cook them to your preference. Enjoy!!

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