Got a quick break here at work, and figured I would post up dinner from last night:
Ribeye Steak with grilled brussel sprouts, roasted red peppers, and rice:
- 1 bone-in Ribeye steak per person
- 5-6 brussel sprouts per person
- 1/3 bell pepper per person
- 1 box Zatarain's rice
- a decent amount of soy sauce (I used about 1 cup)
- a few cloves of garlic
- olive oil
- salt & pepper
To Make It:
- First off you have to get your grill pre-heated to super high heat.
- Soak your steaks in the soy sauce for 15-20 minutes. If there isn't enough to cover just flip them every 5 minutes or so. Once this time is up season them to taste, but bypass the salt (the soy is salty enough)
- Get your rice going according to box directions.
- Trim your sprouts, and put them into a sheet of aluminum foil. Add olive oil (about 1 tbspn), salt and pepper. Roll up the foil so that the oil won't leak out. Double wrap it if you are like me and get leaks no matter what.
- Place your sprouts on the top rack of your grill. If you don't have a top rack, wait to put them on until your peppers are done.
- Put your red peppers directly onto grill. As the skin blackens flip the pepper. You want to end up with a completely black hunk of vegetable. Once you get it that way yank it off the grill and wrap it up in some foil, or into a ziploc bag. The idea here is to get it to steam inside of it's skin. Leave it in here for about 5 minutes.
- Throw your steaks on the grill and cook to your liking. Mine got a total of about 8 minutes on the grill and then another 8 minutes of rest time on the counter. Go ahead and take your sprouts out when the steaks are done.
- Unwrap your peppers and wipe the blackened skin off of them (which should be easy thanks to the steaming). Then slice them into small pieces, discarding seeds.
- Toss peppers with a light coating of olive oil, and a clove or two of freshly minced garlic then throw into the fridge
- After the steaks are done resting, plate them along with the peppers, rice, and sprouts.
Dinner is served!