August 8th, 2008

Steak Says, “I’m Ready for my Close-Up”

You’ll find stories about and recipes for steak everywhere:  newspapers, magazines, books, BLOGS, movies, even your local TV news.

Here’s a piece from News 14 Carolina. Steak sure is photogenic . . .

Steak and vegetable skewers
08/07/2008 09:59 AM
By: Chef Dan Eaton


• 2 12-ounce steaks

For the marinade:

• 2 Tbs fresh chopped rosemary
• 1 Tbs minced garlic
• 2 Tbs minced fresh ginger
• 4 Tbs soy sauce
• 4 Tbs olive oil
• 1 heaping tsp Dijon mustard
• 4-8 vegetable skewers with assorted vegetables (like zucchini, onion, pepper etc.)


Plan ahead and let the steaks marinate in the fridge for 2-3 hours before you grill them. 

For 2 12-ounce steaks, and enough vegetables to feed 2 to 4 people, combine 2 Tbs of finely chopped rosemary, 1 Tbs of minced garlic and 2 Tbs of grated or minced ginger with 4 Tbs soy sauce, 4 Tbs olive oil and a heaping tsp of Dijon mustard and whisk it up.

Use a pastry brush to brush half of the marinade onto both sides of the steaks, and keep those in the fridge for a couple of hours. Assemble the vegetable skewers and then just before you’re ready to grill, brush the rest of the marinade onto the vegetable skewers.

Preheat the grill and throw the steaks on and throw the vegetable skewers on. Make sure you bring a clean plate out with you so you can bring the steaks back in on a clean plate when you’re done.

The skewers will probably be done before the steaks so take those off when they’re cooked through. When the steaks are cooked to your liking, it’s time to eat. Just make sure you let the steaks rest for 5 minutes or so before you cut into them, so the juices have a chance to redistribute themselves.


Two 12-ounce steaks could serve either 2 or 4 people depending on how much meat you need and you could also make meat and vegetable kabobs instead of cooking things separately.

Serves 2-4

You can check out the entire article here. There’s even a link to some video.

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