Monterey Seasoned Steaks– Mealtime Monday
Recently, Jeff and I started a new diet (I know, I know, diets.. blah). So far we have both done SO well! it’s only been one week, but hey, we have stuck to it for a week. That is a big accomplishment for we food lovers. One thing that I have loved about this particular diet, is I NEVER feel hungry. It is packed with everything good for you. We have to eat 5 servings of protein each day. FIVE! We typically stick to chicken because it is healthy, delicious, and quick. This weekend, for a special treat and because we had some missionaries from our church over for dinner, we branched out to Jeff’s ultimate favorite– steak. We definitely try to limit our red meat meals, and I rarely eat steak. Not because I don’t like it, but because I always get teased about only liking it well done. Not to mention, there are WAY too many cuts of steak so that I just get overwhelmed.
So on this steak adventure, I started by calling the one person who always gives me great advice when it comes to food, my mom. She recommended several cuts that are great on the grill– New York cut, T-bone, and Strip Steak. T-bone was definitely out of my price range and New York cut,was out of stock. so Strip Steak it was. And such a great decision! It was so thick, juicy, and mouth-watering that I have been craving it since. I paired it with some baked potatoes, also done on the grill, and my favorite veggies. We had one heck of a successful, rewarding, filling dinner. Everyone was happy and stuffed. I topped off this already successful dinner with some smore’s dip (definitely not on the diet). Mmm, Mmm good! So, now that your mouth’s are watering, without further ado, here it all is. Enjoy!
Strip Steak (or cut of your choice)
- Olive Oil
- Monterey Steak Seasoning
In a bowl, mix 1/4 cup water, 1/4 cup olive oil and 1 packet of Monterey Steak seasoning. Place steaks in a gallon sized ziplock bag. Pour mixture over steaks, seal and refrigerate at least one hour. (The longer it marinates, the more flavor you will have.)
Scrub your potatoes and poke holes using a fork or knife all around the potato. Wrap in aluminum foil (dull side out to absorb the heat and not reflect it).
Preheat the grill to 425 degree. Place the potatoes on the grill to begin cooking about 15 minutes before the steaks.
Place the steaks on the grill and rotate the potatoes. (At this point, I placed my favorite veggies in the oven too.) We cooked ours for about 10 minutes, but cook to your preferred temperature. Remove, serve and Enjoy!
The s’more dip is not my recipe. I found it on another great blog. Try it out, you won’t regret it.