Grilled Steak with Sugar Snap Peas & Mushrooms
Ingredients
1 Steak (Lamb, Beef, or Pork)
1/4 lb fresh Sugar Snap Peas or Green Beans
1/4 container Mushrooms, sliced
1 Tbsp Minced Garlic
2 Tbsp Butter
3 Tbsp White Wine
Salt & Pepper to taste
Procedure
Lay out some aluminum foil. You need two sheets, and cross them so that they form a “cross” of sorts. Put your beans in the middle. Add salt & pepper. Add the sliced mushrooms. Sprinkle the minced garlic over it all. Now add the butter.
Fold up the first layer of foil. Bring the ends together in the middle and fold. Then seal the bottom and leave the top open. Once that is done, add your wine into the opening then seal it. Now wrap the other piece of foil around that package and seal. Set aside.
Season your steak of choice, and bring to room temp.
Heat your grill to medium high heat, and then put the foil back beans on and cover the grill. Let sit 12 or so minutes. Now add the steaks and grill 4-5 minutes per side for medium / medium-rare. Grill longer for more done. As you grill the steak, the beans will remain on the grill and off to the side.
I used the 12” Weber for this, and about 1/2 a chimney of charcoal.
I also added a box of Pasta Roni’s Garlic & Olive Oil Vermicelli. I love that stuff.
-------- No Grill? --------
If you want to do this inside, then follow the same procedure, but preheat your oven to 400. Put the foil pack beans in the oven on a cookie sheet and let cook 12-15 minutes.
Using an oven safe skillet such as Cast Iron, brown the steak on both sides on your stove top over medium-high heat. About 2 minutes per side. Once brown on both sides, place the skillet in the oven with the beans to let the steak finish cooking to your desired doneness.
Notes
Tonight I used Top Sirloin Filets. They were on sale for 5.99 per pound. I really wanted Lamb, but they (Publix) didn’t have any tonight. The beans are from the fresh produce section; just get a plastic bag and grab a handful. I grabbed 0.26 pounds at 1.99 per pound = 0.52. The Past Roni is 1.89 a box.
I ended up with some left over mushrooms that I’ll do something with in the next day or so.
Ingredients
1 Steak (Lamb, Beef, or Pork)
1/4 lb fresh Sugar Snap Peas or Green Beans
1/4 container Mushrooms, sliced
1 Tbsp Minced Garlic
2 Tbsp Butter
3 Tbsp White Wine
Salt & Pepper to taste
Procedure
Lay out some aluminum foil. You need two sheets, and cross them so that they form a “cross” of sorts. Put your beans in the middle. Add salt & pepper. Add the sliced mushrooms. Sprinkle the minced garlic over it all. Now add the butter.
Fold up the first layer of foil. Bring the ends together in the middle and fold. Then seal the bottom and leave the top open. Once that is done, add your wine into the opening then seal it. Now wrap the other piece of foil around that package and seal. Set aside.
Season your steak of choice, and bring to room temp.
Heat your grill to medium high heat, and then put the foil back beans on and cover the grill. Let sit 12 or so minutes. Now add the steaks and grill 4-5 minutes per side for medium / medium-rare. Grill longer for more done. As you grill the steak, the beans will remain on the grill and off to the side.
I used the 12” Weber for this, and about 1/2 a chimney of charcoal.
I also added a box of Pasta Roni’s Garlic & Olive Oil Vermicelli. I love that stuff.
-------- No Grill? --------
If you want to do this inside, then follow the same procedure, but preheat your oven to 400. Put the foil pack beans in the oven on a cookie sheet and let cook 12-15 minutes.
Using an oven safe skillet such as Cast Iron, brown the steak on both sides on your stove top over medium-high heat. About 2 minutes per side. Once brown on both sides, place the skillet in the oven with the beans to let the steak finish cooking to your desired doneness.
Notes
Tonight I used Top Sirloin Filets. They were on sale for 5.99 per pound. I really wanted Lamb, but they (Publix) didn’t have any tonight. The beans are from the fresh produce section; just get a plastic bag and grab a handful. I grabbed 0.26 pounds at 1.99 per pound = 0.52. The Past Roni is 1.89 a box.
I ended up with some left over mushrooms that I’ll do something with in the next day or so.
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