Tuesday, August 17, 2010

Grilled Rib Eye Steaks with Mushrooms, Red Pepper, and Blue Cheese

I've got faculty meetings tonight. Classes start next week. I can't put it off any longer. Back-to-School is creeping up on me, nudging summer off the high dive and into the deep end of the swimming pool. The backpacks are already being yanked off the store shelves to make room for Halloween costumes. Is it really time to put away the popsicles and take out the pencils? When did you go back to school when you were a child? September, sometime after Labor Day, right? The apples aren't even at their peak until September; do kids these days leave their teachers an ear of corn on the cob? And yet...the weather is on my side of the argument. Yesterday it was screaming summer at 104 degrees. Ha-there's still time to get a few more of your summer favorites in before you surrender to pumpkin pie.

Like grilled steak-the ultimate summer dinner. Bonus: it makes men go wild to smell steak grilling. I think it's some cave-man throwback. All right, it makes me go a little wild too. The scent of beef on the grill is absolutely seductive. And hey-I lucked out this week. As part of my meal planning for Food on the Table (the website I love for planning menus that coincide with the weekly specials at your favorite grocery store), I printed a copy for a grilled Rib Eye steak with a mushroom, red bell pepper and blue cheese topping. People, I give it an A plus. Sheesh, I'm grading food now. Maybe it really is time to get back to school.
Money Saving Tips: You could use whatever steak for grilling your grocery store has on sale this week-strip steak, flatirons, flank, etc. Grill up some extra steak to use in a salad tomorrow night. The toppings would also be nice over chicken, pork, or even fish. If you can't get blue cheese on sale, swap it out for feta or even parmesan. You only need about an ounce, so a little goes a very long way.
Grilled Rib Eyesteaks with Mushrooms, Red Bell Pepper and Blue Cheese
For Four Servings: $12.00-but get your steaks on sale for sure!
1 lb rib eye steaks, or any other steaks for grilling
1 tablespoon pepper
1 teaspoon salt
1 tablespoon butter
8 ounces sliced mushrooms
1 small red onion, sliced
1 red bell pepper, cut into strips
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
1 ounce blue cheese
Preheat a grill for medium hot cooking. Season the steak on both sides with salt and pepper. Grill steak to desired doneness, about four minutes per side for medium. Let rest for five minutes. Meanwhile, melt butter in large skillet over medium high heat. Add mushrooms, onion, and bell pepper. Saute until vegetables are tender. Stir in mustard, brown sugar, and Worcestershire. Season to taste with salt and pepper. Divide steaks among four plates. Top with vegetables and sprinkle with blue cheese and serve.
Next Up: Chile and Lime Corn on the Cob

7 comments:

Michal said...

Um, yum!

We start school next week. But after one week back with the books we are heading to Newport for a week of summerish fun before making a full commitment to fall. The littles can't wait (and neither can their mom). I think we'll have to grill these steaks on the BBQ of our beach cottage. And make some of your butter pecan ice cream without an ice cream freezer. Wish you were in the beach house next door.

The Japanese Redneck said...

Steak, we luv it. I'll take it for supper any night.

Julie Harward said...

YUM YUM...good luck with it all! :D

The Blonde Duck said...

Down here, they've got Christmas decorations in the stores already, not to mention Halloween.

FoodontheTable said...

That is a beautiful photo! It looks delicious. I loved your segment on Studio 5 - you did great!

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