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Griddle-Seared Rib-Eyes and Vegetables




Source of Recipe


Internet


List of Ingredients




2 rib-eye steaks, 1/2 to 3/4-inch thick, trimmed
cut garlic clove
1 small zucchini, sliced in half, lengthwise
1 small yellow squash, slice crosswise into 1-inch thick slices
1/2 small onion, thinly sliced
1/3 of a large sweet red pepper, seeded and sliced into thin matchsticks
4 medium button mushrooms, sliced in half
olive oil
salt & black pepper



Recipe



Rub the garlic clove over both sides of each steak. Prepare the vegetables as directed. Brush the steaks and vegetables with olive oil (use a separate brush for the vegetables) and sprinkle with salt and pepper. Place the steaks and vegetables on a hot non-stick griddle over medium-high heat. Sear the steaks and vegetables for about 2 to 3 minutes, turn over and cook for 2 to 3 minutes more, until the desired doneness is reached. (Reduce the heat to medium if necessary to prevent burning.) Cover the steaks and let rest for 5 minutes before serving. Keep vegetables warm. Serves 2.