Wednesday, July 6, 2011
Grilled Grass Fed Steak and Veggies
On the 4th, Eric the Bold grilled us some terrific steak and veggies. He finally told me his secret for fantastic steaks. He thaws steaks and lets them age for up to a week in the refrigerator. He then seasons them heavily with a locally made seasoning mix called, Ted and Barney's and brings them to room temperature. He grills them on a low heat and for the extra something special he dips them in melted butter and olive oil with sauteed garlic when they are done. He wraps the serving tray with foil and lets them rest for few minutes before serving. Maybe not the healthiest with all the oil and butter, but they are melt in your mouth FANTASTIC!
For the veggies, I pop them in a plastic bag or bowl and marinade overnight in Italian dressing. (I really like the Italian dressing seasonings packets that mix with olive oil, vinegar and water. I use a combination of Mrs Braggs Apple Cider Vinegar and a Balsamic vinegar. My extra special ingredient is a little squirt of Agave Nectar.) The following day we wrap the bottom of the veggie grilling basket with foil, to trap the juices, and grill that way for a while before flipping the basket over. YUMMY. My favorite is always the mushrooms, but any vegetable can be grilled like this.