Grill Recipe
Fiery Rib Eye Steaks
Fiery Peppercorn Steaks have become very popular. Here’s a recipe we think will capture those flavors. This is a simple recipe that can be done in the backyard or on a camping trip. The Steak Rub can also be sprinkled on hamburgers and blackened or mixed in the meat while forming patties. Yum! We like the heat.
1 tbsp Crushed Peppercorns
2 tsp Chili Powder
1 tsp Kosher Salt
1 tsp Light Brown Sugar
1/4 tsp Garlic Powder
1 1/4 tsp Onion Powder
1/2 C Ketchup
1 tbsp Worcestershire Sauce
1 tbsp Red Wine Vinegar
1 tbsp Dark Brown Sugar
1/4 tsp Pepper
1/4 C water
4 (3/4 lb) Rib Eye Steaks (1 inch thick)
Olive oil
Let the steaks stand at room temperature 30 minutes prior to grilling.
Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl. Coat both sides of the steak with the peppercorn mixture being sure to press into the meat. Lightly brush or spray both sides of the steaks with the olive oil.
Prepare your charcoal for a high temperature.
In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water. Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.
Grill the steaks 12 minutes, 6 minutes on each side for medium turning once during grilling time. Allow steaks to rest 10 minutes before serving. Pour the sauce over the steaks before serving or use as a dip on the side.
Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt. If you would like to use regular table salt reduce the amount by half.
The sauce for the steaks could be made in a small Dutch Oven inside your grill or in a fire pan with a few charcoals around it.
Try some Grill Spuds next to your steak for a complete meal.
Potatoes in a Taco Shell Mexican Style
3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 T fresh cilantro, minced
1/4 t of salt
1/4 t of pepper
12 (6 inch) corn tortillas
1 T olive oil
Preheat the grill to the medium temperature.
Prick the potatoes with a fork and wrap each potato in foil. Set the potatoes, green peppers and jalapeno peppers onto the grill grate. Roast the vegetables for 10 minutes, turning often, until both peppers are charred. Remove the peppers from the grill and place in plastic bags to steam for 10 minutes.
Close the grill lid and continuing roasting the potatoes for 40 minutes, turning every 10 minutes, or until tender. Peel the peppers and remove any remaining seeds. Finely chop the peppers and set aside. Remove the potatoes and allow them to cool enough to handle. Unwrap the potatoes, cut them in half and scoop out the potato pulp.
Add the pulp to the peppers and stir to combine. Stir in the cheese, egg, and cilantro, salt and pepper until blended together well.
Fill each taco shell with 2 T of the potato mixture. Brush the outside of the tacos with the olive oil. Place the filled tacos on the grill. Grill 3 minutes per side or until crispy.
Makes 6 servings
When filling your tacos be careful not to fill them too full. This way the filling won’t fall out on the grill grate. Serve them with salsa, sour cream or Guacamole.
This is another favorite grill recipe of ours. It’s fun to make a small snack, appetizer when your going to be outside for extended periods of time.
Enjoy.