BBQ Veggies, Potatoes, Steak & Garlic Bread
6/10/2012 2:42:00 PM
Simplicity is key at my house. When cooking, I find the easiest way to do things is always the best way... at least so far. I do enjoy tackling really tough dishes sometimes, but more often than not, the end result was not worth the hassle.
That's why many of my recent blogs are simple. Sometimes there are many steps, but in the end, you're not making Sourdough bread or anything... not yet at least.
Instead, I'd like to teach you to make something that is so simple, delicious and requires ingredients you probably have in your fridge right now. But before we get into the recipe I'd like to thank Landon Kelly (@landonpkelly) for the idea.
We were sitting here in the newsroom talking about barbequing when he brought up his BBQ compadre... tin foil.
I use tin foil for lots of cooking and often I'll wrap a potato in the shiny stuff, but I'd never really expected to use it for so many veggies on the grill.
This meal was prepared for two people, if you'd like to cook for more just double the recipe for four, triple for six and so on.
Here's What You'll Need:
2 large Potatoes
1 Red Pepper
1/2 Large Onion
1 Clove of Garlic
2 large Carrots
Around 1/3 cup of butter
2 large to medium steaks
1 Tsp Black Pepper
1 Tsp Garlic Salt
1 Tsp Salt
2 Slices of fresh bread
1 1/2 Tsp of steak spice
Let's get started:
First off you'll need to wash all of your veggies. Once washed cut the Red Pepper in half and scoop out the seeds and unwanted insides. Now slice it into small segments and place to the side.
Grab a washed carrot and begin peeling off the outer layer. I'm sure you could eat the outer layer as well, (I often do) but my carrots were looking a bit gnarly so I peeled off the gross parts.
Now slice the carrot into semi-thin slices. I made mine around 5 cm thick, but you can make them as thin as you'd like. I do however recommend that you keep them a little thinner so they'll cook nice and quick.
Time to grab the onion. Peel off the outer shell and then slice a few rings off, and if you'd like extra onion feel free to cut more.
This leads us to our good friend Tin Foil. Lay out a square and spread butter from corner to corner. Be sure to cover every spot as your veggies will stick if you don't. You'll want to do this for three squares of tinfoil (or more if you're cooking for more people).
Once the foil is buttered you can mix the carrots and red pepper together into a little pile on two sheets (Save the third for potatoes).
Place a ring of onions spread out on top and then grab your washed lemon.
Cut the lemon in half, slice a segment off each side and then cut the remainder into quarters. Squirt lemon juice all over the two veggie mixes then sprinkle black pepper, salt and garlic salt overtop. Before wrapping up the mix add a slice of butter on top. Now wrap up the veggie mixes in the foil and place them aside.
Grab the washed potatoes and slice them as though they were thick potato chips.
Place each slice on the buttered foil square and then once again sprinkle black pepper, salt and garlic salt on top.
Add a slice of butter, squeeze a slice of lemon over the spuds and then wrap them with foil, leaving the lemon segment inside.
It's time to prepare the steaks.
First thing you'll have to do is peel the garlic clove and get rid of all the unwanted skin. Once it's peeled you'll have a bunch of segments. Grab a knife and mince the garlic.
Pour the minced garlic into the container.
Now add the black pepper you have left (I'd say almost a whole Tsp), add in a pinch of salt, 1 1/2 tsp of steak spice and then mix it all together.
Grab the other half of your lemon and a grater. Grate some lemon zest into the mix, you can add as much as you'd like, but I'd recommend not going overboard.
Place your steaks on a cutting board and sprinkle the rub all over, then pound it into the steak... not too hard though.
Everything is ready for the barbeque, but depending on how you like your steak, you'll want to keep track of timing. If you like the steak quite rare you'll want to put the potatoes and veggies on the grill around 7 minutes before the steaks. This will give them time to cook and all your food will be finished at the same time.
I also made some garlic bread as a side. It was really just a simple throw together at the last minute, but because it was bakery fresh bread, it was a delightful treat.
Slice the bread quite thick. I made two slices that were the size of a piece of Texas Toast and regular bread together. Spread butter on each side and then sprinkle garlic seasoning on.
Place the bread in the hanger on the grill and keep a close eye on it so it doesn't burn. In the end you'll have a great side to go with your simple, yet delicious steak and veggie dinner.
What do you think? Tweet me your thoughts or other recipes to @travisdosser or you can email me at tdosser@iNews880.com.
Photos by: iReporter Kimberly Wynn
After writing all this I'm starving so I'd better go make something tasty to tell you about in the next blog... I'm thinking some kind of chicken. Interested?