Ingredients:4
(1-inch) beef rib eye steaks
3 tbsp olive or vegetable oil
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/2 tsp salt
For grilling vegetables:
2 large portobello mushrooms, stems discarded
2 medium zucchini, sliced 1/2 inch thick diagonally
1 red bell pepper, cored, seeded and cut into 1-inch strips
1/2 cup Italian dressing
2 tbsp Parmesan cheese
Salt and pepper to taste |
Rib Eye Steaks With Grilled Vegetables
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Method:
- Combine oil, pepper, garlic powder and salt in a small dish. Brush over steaks to coat
both sides.
- Oil hot grid to help prevent sticking. Grill steaks on open grill, over medium hot coals
for 9-12 minutes, or until desired doneness, turning once.
- Serve with Horseradish Cream Sauce if desired
For grilling vegetables:
- Place vegetables in a shallow container. Add Italian dressing; turning to coat.
- Brush grid with oil to prevent sticking. Remove vegetables from dressing. Place
vegetables over hot coals and grill for 8-10 minutes, or until tender, turning once.
- When vegetables are almost done, sprinkle with Parmesan cheese, salt and pepper. As
vegetables become tender, remove from grill.
- To serve, slice mushrooms into �-inch slices. Arrange grilled vegetables around steaks
and serve.
Serves: 4
Preparation time: 30 minutes
Horseradish Cream Sauce:
Mix 1 cup sour cream, 1/4 cup cream-style horseradish and 2 tsp mustard (optional) in a
small bowl. Makes 1 cup |
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