Barbecued Steak Dinner
Why I Love This Recipe
Ingredients You'll Need
4 rib-eye steaks, each cut at least 1-1 1/2 " thick
1 tablespoon Dijon mustard (or your favorite)
1 tablespoon Worcestershire sauce
1 tablespoon black pepper, coarsely ground
4 large cloves garlic, crushed
4 large sweet potatoes or 4 baking potatoes
2 hot peppers
6 medium sized firm tomatoes
6 sweet peppers, preferably a mix of colors, orange, red and yellow
3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon each salt and ground pepper olive oil 1/2 cup fresh basil, chopped
Trim fat from steaks and nick edges in several places to avoid curling while grilling. Stir together 1 tablespoon Dijon with the Worcestershire, pepper, and 2 cloves of crushed garlic. Press mixture firmly into each side of the steaks plus the edges. Let stand at room temperature for about an hour. (Can also be refrigerated for up to a day at this point)
Peel potatoes and slice in half lengthwise. Precook potatoes on a piece of paper towel in the microwave, uncovered, on high until almost fork tender (see times below). Cover until ready to put on the barbecue.
Slice hot peppers in half and seed. Slice unpeeled tomatoes in half and squeeze out seeds and juice. Seed sweet peppers and slice, lengthwise, into thirds.
In a large bowl mix together vinegar, 1 tablespoon Dijon, the remaining 2 cloves of crushed garlic, sugar, salt and pepper.
When ready to barbecue, oil grill and set heat to medium-high. Slice potatoes, lengthwise, into 1" thick slices and brush with oil. Sprinkle generously with dried rosemary and place on grill. Oil peppers and tomatoes and place on grill. Add steaks to grill and barbecue for 6 to 8 minutes per side for medium-rare.
Turn vegetables and steaks after 5 minutes. As soon as tomatoes are hot and skins have started to brown and curl, remove to a cutting board and chop coarsely. Mix dressing and stir in tomatoes. Remove hot peppers. Dice finely and add to tomatoes. When sweet peppers are lightly browned, cut into bite sized pieces and stir into tomato mixture. Remove potatoes when golden.
Serve steak with potatoes and grilled vegetable salad.
Microwave timing: 2 pounds of sweet potatoes will need 14-16 minutes. Regular baking potatoes will need 12-14 minutes.