.Grilled Rib-eye Steak and Roasted Root vegetables

Name: .Grilled Rib-eye Steak and Roasted Root vegetables
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 Rib-eye steaks; 3 medium Red potatoes; 3 medium White potatoes; 2 large Carrots; 1 large Red onion; 1 Kosher salt; 1 Black pepper; 1/3 tbsp salted butter; 1 tbsp Olive oil; 1/2 tsp Cider vinegar; 6 large Baby porta bella mushrooms

kjgaither @cook_3507404

Queens, New York

Steaks on the grill are a year round favorite at our home. Even in winter temps, my other half has been know to fire up the grill for some real charcoal flavor on a good cut of beef. While that is going on, I have made fast work of some root vegetables in the oven and we have a meal that would cost significantly more than making these at home with your own selection of spices and love.

kjgaither @cook_3507404

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Ingredients

40 mins

2 servings

Meal
2Rib-eye steaks
3 mediumRed potatoes
3 mediumWhite potatoes
2 largeCarrots
1 largeRed onion
1Kosher salt
1Black pepper
1/3 tbspsalted butter
1 tbspOlive oil
1/2 tspCider vinegar
Condiment for the steaks
6 largeBaby porta bella mushrooms

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Steps

40 mins

1

Preheat oven to 350° / And Preheat grill (charcoal, electric indoor)
2

Wash and cut potatoes into bite sized nuggets leaving the skins on
3

Cut onion into slices. Cut mushrooms in half.
4

Place half of the onion slices and all of the sliced mushrooms in a bowl together and set aside.
5

Place the remaining onion slices in another bowl with cut up potatoes and carrots. Toss with olive oil and seasonings.
6

Place seasoned vegetables on a flat baking sheet a set in preheated oven 30 minutes (or until potatoes are tender to touch with a fork).
7

Season steaks (I prefer McCormacks Montreal Steak Seasonings)
8

On a hot grill (high heat for Indoor Electric grills), Place 1/2" thick steaks on (you should hear an immediate sizzle). Cook until desired amount of done-ness(6-7 minutes each side for medium rare if starting with cold steaks).
9

In a non-stick fry pan melt butter and teaspoon of olive oil.
10

Place mushroom and onion slices in pan on medium high heat. Season with Kosher salt and pepper (I like to sprinkle in herbes de provence). Stir until onions are soft and mushrooms are a rich brown color.
11

Plate steak with mushrooms and onions on top of each steak and roasted vegetables.

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kjgaither @cook_3507404

on March 24, 2013 00:48

Queens, New York

I am a Native New Yorker with a penchant for good food and drink. Many of my favorite recipes are based on comfort foods from my childhood. Both of my parents were good cooks and shared recipes with me as I was growing up. I have developed a fondness for wines which are often a compliment to one of my meals.I love getting produce, meat, fish and wine that is local...and especially enjoy using herbs and vegetables out of my own garden during the growing season.