Grilled Ribeye Steak With Veggies
Grilled Ribeye Steak With Veggies will be a go-to dinner all summer long. So get out and enjoy the weather and the food!
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Grilled Ribeye Steak With Veggies
Ingredients
- Four Brothers Ribeye Steaks
- Fingerling Potatoes
- Yellow Squash
- Red Onion
- Red Bell Pepper
- Carrot
- 4 Tbsp. Steak Sauce
- 10,000 Lakes Steak Seasoning, to taste
- 2 Tbsp. Canola Oil
- Garlic Powder, to taste
- Salt & Pepper, to taste
- 1/4 C. Balsamic Vinaigrette
Instructions
Veggies
- Cut carrots and squash into half-moons and place into a mixing bowl.
- Cut pepper and onion into 3/4” pieces and add them to mixing bowl
- Toss veggies with canola oil, salt, pepper, and garlic seasoning.
- Add balsamic vinaigrette to the bowl and toss to mix.
- Place mixture in aluminum foil wrapping the veggies tightly and place on preheated grill.
- Cook to desired doneness and set aside.
Potatoes
- Boil the potatoes in salted water till fork-tender and then place in a bowl.
- Add 10,000 lakes seasoning and steak sauce, toss potatoes till coated.
- Finish potatoes on a preheated grill till char marks are visible, set aside.
Steak
- Pat steaks dry, then season with salt, pepper and garlic.
- On a preheated grill cook till internal temperature reaches 145ºF or to desired doneness.
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