This has become our favorite date-night meal for the summer. I know a lot of you are cooking for two, and this is an easy, fancy meal that you can make for much less than you would spend at a restaurant (under $15!). The trick to keeping it date-worthy is to work together, clean as you go, and use your time wisely. I love setting the table while the food is on the grill and eating by candlelight.
Grocery list:
* 1 boneless rib-eye to share
* 2 ears of Indiana corn
* container of mushrooms (buy the steak-cut package to reduce prep work)
* white onion
Pantry items:
* butter & olive oil
* salt & pepper
* aluminum foil
Grilled Vegetables:
Fire up the grill. Since ours is charcoal, it takes about 25 minutes to warm up. During this time, remove corn husks and brush corn with olive oil. Slice the onion into large pieces. Fold aluminum foil to make a rectangular container with sides large enough to hold the mushrooms and onion slices. Add a tablespoon each of butter and olive oil to the mushrooms and onions. Season these with any combination of the following: steak seasoning, salt, pepper, garlic powder, Worcestershire sauce. These are all ready to go on the grill and should stay on the grill about 15-20 minutes.
Rib-eye Steak: (adapted from Barefoot Contessa at Home)
Pat both sides dry with a paper towel and sprinkle well with salt and pepper. Sear on the hot grill for 2-3 minutes on each side. Then brush with olive oil and cook with the lid on for 3-4 more minutes. Remove the steak to a plate and tent with aluminum foil. Allow the steak to rest for 15 minutes while the corn, mushrooms, and onions continue to cook on the grill.
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