Steak Recipe - The Backyard Grill - An American Experience

by Lee Griffith
Hey folks, it's time to fire up that grill! One of the most common activities in American recreation is grilling that nice, big, juicy steak in the backyard. Here is my favorite steak recipe, along with a great grilled side to accompany it.

Hey folks, it’s time to fire up that grill! One of the most common activities in American recreation is grilling that nice, big, juicy steak in the backyard. Here is my favorite steak recipe, along with a great grilled side to accompany it:

Griff’s American Grilled Black Pepper & Garlic Steak

Ingredients:

4 lbs. (approximate) thick cut rib eye steak (four steaks)
2&2/3 cups Italian dressing (cheap is good!)
8 tbsp. butter
4 large cloves minced garlic
2 tbsp. freshly ground black pepper (or more, if you love black pepper!)

Instructions:

Marinate the steak in the Italian dressing for at least 1/2 hour. In a small pan, melt the butter and add the garlic, heating slowly until the garlic is golden brown. Place steaks on hot grill (preferably a charcoal grill), sprinkling half of the pepper on steaks. When the first side is done, turn the steaks over and sprinkle the rest of pepper on steaks. With a spoon, pour the butter and garlic mixture over the top of steaks while they are still on grill.

Griff’s American Grilled Potato & Pepper Pouches

Ingredients:

3 cups unpeeled, sliced potatoes
2/3 cup green bell pepper (with membrane & seeds removed), diced
2/3 red bell pepper (with membrane & seeds removed), diced
2/3 orange bell pepper (with membrane & seeds removed), diced
2/3 cup onion, cut in long, diced
2 tbsp. jalapeno pepper (with membrane & seeds removed), finely chopped
2 large cloves minced garlic
1 tsp. Lawry’s® seasoned pepper (or just black pepper)
1/2 tsp. salt
4 tbsp. butter

Instructions:

Combine everything except the butter in a large mixing bowl—really mix everything well. Cut 4 18” x 12” sheets of aluminum foil. Lay the foil flat (dull side up) and put 1/4 of the mixture on each sheet in a mound that is at the center of one end of the foil. Make sure there is space between the mound and all of the edges of the foil. Put 1 tablespoon of butter on the top of each mound. Fold the other end of the foil over the top of the mound and fold the side edges up over the top so that when you are done you have four neat pouches. Put the pouches (butter on top) on a very hot grill for about ten minutes, then flip over and grill another 10 minutes, or until potatoes are tender. Take off grill and allow to stand a few minutes, then empty each pouch on four dinner plates.