Steak Recipe – The Backyard Grill – An American Experience
Hey folks, it’s time to fire up that grill! One of the most common activities in American recreation is grilling up that nice big juicy steak in the backyard. This is my favorite steak recipe, along with a great grilled side dish to go with it:
Griff’s Garlic Black Pepper Steak
Ingredients:
4 pounds (approximate) thick-cut rib eye steak (four steaks)
2 and 2/3 cups Italian dressing (cheap is good!)
8 tablespoons butter
4 large garlic cloves, minced
2 tbsp. freshly ground black pepper (or more, if you love black pepper!)
Instructions:
Marinate the steak in the Italian seasoning for at least 1/2 hour. In a small saucepan, melt the butter and add the garlic, heating slowly until the garlic is golden. Place steaks on hot grill (preferably a charcoal grill), sprinkling half of the pepper over steaks. When the first side is done, flip the steaks over and sprinkle the rest of the pepper over the steaks. Using a spoon, spoon the butter and garlic mixture over the top of the steaks while they are still on the grill.
Griff’s American Grilled Potato & Pepper Bags
Ingredients:
3 cups unpeeled potatoes, sliced
2/3 cup green bell pepper (seedless and membrane removed), diced
2/3 red bell pepper (seedless and membrane removed), diced
2/3 orange bell pepper (seedless and membrane removed), diced
2/3 cup onion, cut lengthwise, diced
2 tbsp. jalapeño chile (without membrane and seeds), finely chopped
2 large garlic cloves, minced
1 teaspoon Lawry’s® Seasoned Pepper (or just black pepper)
1/2 teaspoon salt
4 tablespoons butter
Instructions:
Combine everything except the butter in a large mixing bowl; really mix everything well. Cut 4 18″ x 12″ sheets of aluminum foil. Lay the foil flat (dull side up) and place 1/4 of the mixture on each sheet in a mound that is in the center of one end of the foil. Make sure there is space between the mound and all the edges of the foil. Put 1 tablespoon of butter on top of each mound. Fold the other end of the foil over the top of the mound and fold the side edges up so that when you are done you have four neat little bags. Place the bags (butter on top) on a very hot grill for about ten minutes, then flip and grill another 10 minutes, or until the potatoes are tender. Take out the grill and let it rest for a few minutes, then empty each bag into four dinner plates.
Copyright © 2007 Lee Griffith. All rights reserved.
