Simply Cookbooks

The start of the summer grilling season is upon us!  It is time to make sure your grill is in good working order, cleaned and ready to go.

I love the taste grill cooking gives to food.   The flavors are hard to duplicate inside, even if you have a grill on your stovetop.   I personally alternative between charcoal and gas depending on what it is I am grilling.  The charcoal will give food, like most meats, a flavor reminiscent of the youth when Dad would fight to get those coals just the right temp.  I do the same.

So get your grills ready and start cooking!

Ingredients

* 1  teaspoon coarse salt
* 3/4  teaspoon cracked black pepper
* 1/2  teaspoon mustard seeds, coarsely ground
* 4  8- to 10-ounce boneless beef ribeye steaks, cut 1 inch thick
* 1  tablespoon olive oil
* 1  medium sweet onion, halved and thinly sliced
* 1  clove garlic, minced
* 1/4  cup chopped red sweet pepper
* 1  fresh jalapeno pepper*, seeded and finely chopped
* 2  tablespoons balsamic vinegar
* 1  teaspoon brown sugar
* 1/2  teaspoon dried sage, crushed

Directions

1. In a small bowl combine salt, pepper, and mustard seeds; divide mixture in half. Rub half of the mustard mixture onto one side of the steaks; set aside.

2. In a large skillet heat olive oil; add onion and garlic. Cook and stir over medium heat about 5 minutes or until onion is tender. Add red sweet pepper and jalapeno pepper; cook and stir for 1 minute more. Add balsamic vinegar, brown sugar, sage, and remaining half of the mustard mixture; cook and stir for 1 minute more. Cover and keep warm.

3. Meanwhile, for a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 11 to 15 minutes for medium-rare and 14 to 18 minutes for medium. (for a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) Serve with onion mixture. Makes 4 servings.

4. *Test Kitchen Tip: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.

Please Share This With Other Cooks!

Powered by Bookmarkify™