BLOODY MARY RIBEYE

This recipe combines two of my favorite things, Steak and Bloody Mary’s. The sauce is sufficient for 4-6 steaks but the cook demonstrated here is two Ribeyes.

Ingredients - Recommended
2-4 Ribeye Steaks (or Delmonico)

Marinade

2 Tbsp Lite Soy Sauce
4 Tbsp Balsamic Vinegar
2 Tbsp EVOO
6 Minced Garlic Cloves
Garlic Salt & Pepper (to taste)

Bloody Mary Sauce2 lb Ripe Tomatoes
½ cup Vidalia Onions (or sweet)
3 Green Onions (or scallions)
1 tsp Cilantro
1 tsp Cumin
1 tsp Sea Salt
1 Tbsp Lime Juice (fresh)
½ cup Beef Broth (or consume)
4 Tbsp Vodka (high end)
1 Tbsp Worcestershire sauce

Preparation
Marinade-Mix ingredients, coat steaks, cover and chill, turn steaks once (chill a minimum of 2 hours).

Bloody Mary Sauce-Boil water and pour over tomatoes; let set for 30 seconds, drain and peal skins from Tomatoes. Quarter tomatoes and place in food processor. Place all ingredients and chop fine. If tomatoes were not ripe enough add tomato puree

Cooking
1. Remove steaks from refrigerator an hour before cooking to get to room temperature
2. Preheat BGE to 500 degrees (open flame); Remove steaks from marinade and discard remaining
3. Place Ribeyes on direct grate for 90 seconds on each side and remove, let rest for 10 minutes.
4. Place sauce in pot and simmer on grill for 5 minutes, remove from heat and keep warm.
5. Place steaks on grill for 3-6 minutes per side (depends on thickness and your taste for Rare, Medium, etc.); Remove from grill and plate, drizzle healthy serving of Bloody Mary Sauce and Serve.

Recommended Side Dishes-Corn on the cob, Garlic Mashed, French Bread, Asparagus spears

Grilled Antipasto Salad

This recipe for two is easily modified for multiples by adding extra peppers. Quick and tasty and can be used as an appetizer, salad or side dish; Shown here with Stuffed Mozzarella Grilled Chicken Breasts and Baked Potatoes.

Ingredients - Recommended2 Red Bell Peppers
1 Green Bell Pepper
2 Orange Bell Pepper
2 oz Sun-Dried Tomatoes (marinated)
2-3 Artichoke Hearts (8-10 marinated quarters)
5 Tbsp EVOO (Extra Virgin Olive Oil)
3 Garlic Cloves (minced)
2 Tsp Chili Sauce (minimum)
2 Tbsp Balsamic Vinegar
Salt and Pepper

Preparation Directions
Peppers
Slice peppers into 8ths and again in halves (bite size pieces), Place in bowl and set aside. Julianne the Sun-Dried tomatoes and set aside. Quarter the artichoke hearts and repeat (8ths) and set aside.

Sauce Mince three garlic cloves and place in small mixing bowl, add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste
Whisk and set aside.

Cooking Directions
1. Heat up BGE to 500 degrees (open flame works just fine)
2. Place peppers directly on grill (recommend you use a grill topper or vegetable basket)
4. Grill for 15 minutes and don’t worry about the pepper skins getting black
4. Remove from grill and place in bowl and cover with towel for 5 minutes
5, Uncover and remove all blackened skins by pinching them and they will slide right off (or if you prefer you can leave on the toasted skins)
6. Add the artichoke hearts (do not drain) and the Sun-Dried Tomatoes (do not drain) and place in pepper bowl

7. Pour on Sauce, mix and serve immediately

Tomato Basal Mozzarella Salad (Compliments your BGE main dishes)

Non-traditional tomato basal mozzarella salad with a twist…onions and mixed salad greens!

Ingredients

3 med Tomatos - Italian or Organic
6 Mozzarella balls - 1-1.5” balls (fresh)
12 oz. Mixed Greens - Vegetable lover’s pre-packaged salads provide a mixture of vegetables without the price of buying them individually!Olive Oil To-taste
Balsamic Vinegar Heavy
¼ Onion User preference but the more the better!
Croutons Optional
Taste Salt and Pepper Fresh Ground

Preparation DirectionsPlace 2 cups of mixed greens in medium bowl
Quarter the tomatoes and half each quarter
Slice mozzarella into 3/16” sections
Dice Onion
Mix tomatos and mozzarella, and onion
Drizzle small amount of oil from mozzarella onto mix
Add small amount of Olive Oil (to taste)
Add Balsamic Vinegar (heavy)
Mix and let set

Cooking DirectionsLet set for 20-30 minutes in refrigerator then serve. Actually, if you drain off some of the vinegar on salad leftovers, you can refrigerate and use the next day by adding some fresh lettuce…this is much better than it may sound.