Grilled Ribeye with Grilled Corn on the Cob and Asparagus
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| Ingredients |
4 Rib-eye Steaks 4 Fresh Corn on the Cob 1 Bunch Fresh Asparagus 1 Yellow Onion 4 Jalapenos 1 tsp. per pound of Tex-Joy Steak Seasoning 1 TBL Extra-Virgin Olive Oil Coursely Ground Black Pepper Water Worcestershire Sauce in Spray Bottle Pam Cooking Spray 3/4 tsp per steak of Kosher Salt |
| Preparation |
Corn: In large bowl, soak corn with husk-on for 10 Minutes then set aside. Ribeye Steaks (3/4" to 1" Thick): Season Generously with Tex-Joy Steak Seasoning, kosher salt, and Coursely Ground Black Pepper (use pepper liberally). Set aside. Asparagus: Cut off hard tips and make all the same length. This may be accomplished by bending one asparagus until it snaps. Where it snaps is the location where all asparagus should be cut. (watch video for details). Add Olive Oil to Asparagus. Onion: Peel and slice thick. Lightly season with olive oil and Tex-Joy Seasoning. Heat grill as hot as you can (400-450° F). TIP: When your grill flames-up, spray down the flame with your worcestershire spray bottle to not only prevent unwanted charring, it will add flavor. Grill corn, asparagus, and jalapenos until lightly charred (corn husk should be black). Grill steaks to your preferred temperature. (Medium is typically 4-5 minutes per side depending on your grill) Remove corn husks (see Sarah Simple Solutions Episode 17 for instructions). Salt and butter corn to taste. Serve your Grilled Dish and enjoy! |
| Servings | 4 |
| Prep Time | 25 Minutes |
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