Cooking with Banshee: Steak and Veggies

Spring has sprung,
The grass has ris;
Tell me where that charcoal is.

Okay, I actually do most of my cooking on a gas grill.  But either way, spring is well under way, so it's time to get grilling.  And in my book, that means steak.  Here are two additions that turn a regular old steak dinner into a wowzer.  The first recipe is a rub that will add wonderful flavor to your meat.  The second recipe is a side that perfectly compliments a juicy steak.


All-American Rub

Rub Ingredients:
1 cup packed brown sugar
4 Tbs dried minced onions
2 Tbs garlic powder
2 Tbs ground dried mustard
1 tsp cayenne chili powder
1/4 tsp ground nutmeg

Rub Directions:
This rub can be mixed up well ahead of time.  Make as much or as little as you want.  Just keep the proportions the same.  I usually make a big batch at the start of the summer and store it in a tightly sealed tupperware container.

Apply the rub liberally to all sides of the meat and rub it in.  Allow the meat to sit for 15 or 20 minutes until it comes up to room temperature before you start cooking grilling.


Mushrooms, Onions and Peppers

Ingredients:
10 oz package of baby portobello mushrooms (or substitute your favorite mushroom)
2 red bell peppers
2 vidalia onions
4 Tbs butter
2 Tbs olive oil
Tbs Worcestershire sauce
1/2 tsp garlic salt

Directions:
Cut the vegetables into a bite sized pieces.  Don't cut them too small because they will shrink down during cooking process.  Melt the butter in a frying pan and add the olive oil.  Bring up to medium heat.  Add the peppers to the pan.  Cook for about 5 minutes.  Add the remaining vegetables.  Sauté for about 15 minutes.  Add the Worcestershire and garlic salt.  Sauté for an additional 5 minutes or until all the veggies are tender.  Serve alongside or on top of steak.


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