Tonight was a great night for grilling, so Dan and I had our friend Adam over to join us for some steak and grilled vegetables. Adam's a great guy, he lives in town with his wife and two little girls and he's also into canning, growing vegetables, and has a backyard chicken coop of his own, good stuff. We cooked some Rib Eye Steaks from 1000 Hills Cattle Company (located in the next town over, Cannon Falls). Adam seared them on the grill and we first marinated them in "Rita Sauce", it's a steak sauce a friend of mine gave me that she canned from her farm last season and it's delicious, I must get her recipe and then I'll share!
We also chopped up a variety of vegetables from our garden or from friends' farms. From the garden we had chopped carrots, carrot tops, broccoli, green and purple beans, sage, and garlic, we also chopped up onions from SEEDS Farm and Cauliflower from Spring Wind Farm. We then sprinkled on pats of the Ramp-Lemon butter that I froze in May, salt and pepper, and a bit of oil.
We wrapped the vegetables in a foil packet and put them on medium heat on the grill and flipped them once, they were directly on the grill for about 8 minutes and then we moved them to the top shelf of the grill away from direct heat for another 8 minutes or so. To cook the steaks, Adam seared them on one side on medium heat for about 6-8 minutes and then flipped them and cooked for another 4-6 minutes. The key is to only have to flip them once, and getting a good sear on each side. The meal came out fabulous!