June 4, 2010

Steaks on the Grill

It is the time of year that I try using our grill for every meal.  Okay, perhaps that is a slight exaggeration, lets say, every dinner.  The current mission is to see exactly what is grillable, because I think the answer to this is everything..One of the prettier meals recently consisted of grilled fillet mignon, large portabello mushrooms, asparagus, and onion. Sauteed onions and mushrooms are usually served with steak at our house, however I decided to see how the meal came together with them grilled instead.

All of the players were drizzled with olive oil, then seasoned with Kosher salt, course ground black pepper, garlic powder, and onion powder.

The grill was preheated to 500° and everything was arranged just so before turning the heat down to medium.  After two minutes with the lid closed, everything was rotated and cooked and additional two minutes to create the nice crisscross grill marks.  Everything was flipped, and repeated for the other side, for a total grilling time of 8 minutes.

The end result was a perfect medium steak, with delicious grilled veggies.

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