This topic contains 1 reply, has 2 voices, and was last updated by mos April 28, 2019 at 6:54 pm.
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1/2 c. Garlic Butter
26 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
1/4 cup onion diced
2 tablespoons fresh parsley finely chopped
Salt to taste
Cracked black pepper to taste
1/3 cup diced bacon cooked
1/3 cup scallions (or green onions/shallots), slicedFor The Steak:
2 pounds ribeye steak, AT ROOM TEMPERATURE.Pat dry with paper towel before seasoning
Salt to taste
Cracked black pepper to taste1/4 cup cheddar cheese shredded
1/4 cup mozzarella cheesePreheat grill to medium-high heat.
Make a batch of Garlic Butter & Divide in half
Mix the potatoes and the onions. Add half of the garlic butter mixture. I melt half of it to drizzle.
Spread the remaining garlic butter over the steak to evenly coat.
FOR WELL DONE STEAKS:
Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.FOR MEDIUM RARE STEAKS:
Cut your fillet into 4-inch long piecesFOR RARE STEAKS
For rare steaks, but them bigger (5 or 6 inch pieces).Divide steaks and potatoes evenly onto foil squares to form packets, Sprinkle each liberally with parsley, and season with salt and pepper
seal packets tightly so the juices and butter don’t escape.
Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together).
CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.
Yummy and easy on the clean-up! …giggle…
