November 9th and it is 50 degrees here in Minnesota, a perfect night for grilling out. So tonight is steak, carrots and potatoes. Here is how I do it:)
Steak
- Ribeye – for me
- Filet – for Kris
- Blue cheese
- Mushrooms
- Salt
- Pepper
- Olive oil
Direction –
Pull steaks out of the fridge 30 minutes before grilling. Rub with olive oil and salt and pepper to taste. Grill over direct high heat for 6 minutes a side for medium rare. Remove from grill, cover with foil and let stand 10 minutes (to let juices redistribute). Top with blue cheese and sautéed mushrooms.
Balsamic glazed carrots
- 6-10 carrots
- Balsamic olive oil
- Honey
Note: equal parts of balsamic and honey. I used an 1/8 of a cup each for this batch of carrots
Directions –
Peel the carrots and trim the ends. Cut the carrots in half length-wise. Now throw the carrots into a large pot of boiling salted water for about 4-6 minutes, depending on the size of the carrots. This will help tender them up and reduce grilling time. After removing the carrots from the pot be sure to rinse them with cold water, this will stop the cooking process and they will be ready to grill.
For the glaze whisk the balsamic and honey together in a small bowl. Set aside for now.
Place carrots on grill over direct heat. Grill for about 4 minutes, flip and brush with glaze. Grill a few more minutes (until desired tenderness) remove to a plate and brush with remaining glaze.
Garlic and herb taters
- 4 medium russet potatoes, cut into chunks
- Onion
- Thyme
- Oregano
- Salt
- Pepper
- Olive oil
Directions –
Put potatoes in a disposable foil grill pan. Sprinkle with spices and add olive oil. Mix well and cover pan with foil. Grill over medium direct heat for 20 – 25 minutes. Be sure to shake the potatoes around in the pan about halfway through for even cooking.
Plate everything up and enjoy with a beer or a glass of your favorite wine.
