Wednesday, July 06, 2011

Tuesday Night Dinner on the Grill

Grilling on a blazing hot fire

Beef Rib Eye Steak with Salsa Verde

I was in a steak and potato mood last night and decided on a rib eye steak. To start I started a charcoal fire, while this was getting hot I cut Yukon gold potatoes in small dice and boiled till tender to be cooled and mixed with chopped pickles and some mayonnaise. For the sauce it's just parsley, capers, garlic, olive oil and lemon juice in a blender 'till smooth. The room temperature steak only gets garlic, Kosher salt and fresh pepper then on to the grill for about four minutes per side; dark and crusty on the outside and juicy tender inside. It's plated with a big spoon of sauce over the steak and the potato salad on the side. Dinner's ready!

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