Grilled T-bone steaks with grilled vegetables

Who doesn’t love a beautiful grilled steak? My summer cooking is simplified these days and while I promised I was not cooking during our county fair this past weekend because all food could be found at the fair, I gave in and we grilled steaks on Saturday night.

My local meat shop within our one and only grocery store cut the steaks 3/4″ thick.

Four ingredients I needed in addition to the steak were fresh garlic, whole black peppercorns, salt and oil. I use a combination of canola and olive oil.

I used about 1 TBSP. of oil per steak and rubbed on both sides, sprinkled with salt and plenty of peppercorns. Then I chopped up seven garlic cloves.

 I sprinkled each steak with the fresh garlic, covered and grilled. While the steak grilled, I chopped a variety of fresh vegetables.

 Broccoli, zucchini, mini bell peppers, asparagus and baby red potatoes were all in our large mesh grill basket. I put 2 TBSP. of butter on grill, lightly seasoned to taste and placed on low on the grill. Nathan watched the veggies and tossed every 10 minutes. You can speed up the process by microwaving the vegetables ahead of putting them in the grill basket or pan. If you have time, kick back and let the veggies simmer for fantastic flavor. They will take 45 minutes to cook. If you have room on your grill, you can put the steaks on the last 10-15 minutes.

 The key to grilling those beautiful steaks? A meat thermometer. We like medium rare steaks which is ready at 145F. They will keep cooking after you pull them off so unless you like a tough steak, do not overcook your beautiful red meat.

 What did we do while the veggies were cooking and steaks being grilled? Miss E was “shooting” at every bird she saw with Miss A’s new holster and pink gun she got for her birthday.

 Miss A wanted her turn and promptly swiped the gun from her older sister. Charlie dog got cut off in the picture but he will be waiting for real birds to fall when pheasant season rolls around in October.

Grilled vegetables

Beer bread

I was reminded that I do love summer cooking if it can be left simple and mostly enjoyed outside while served on paper plates and foil trays.

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