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Summer Steaks

1 tablespoon fresh rosemary, coarsely chopped
1/2 cup Italian dressing with cheese
1 tablespoon Worcestershire sauce
Large zip-top bag
1 1/2 lb boneless NY strip steaks

Rosemary Garlic Potatoes

1 tablespoon fresh rosemary, coarsely chopped
3 tablespoons Italian dressing with cheese
1 teaspoon Montreal steak seasoning
1 (20-oz) package refrigerated red potato wedges
1 (24-x12-inch) sheet aluminum foil

Anweisungen
Cooking Sequence

- Preheat grill; prepare potatoes and begin to grill - 10 minutes
- Prepare steaks and begin to marinate - 10 minutes
- Add steaks to grill; complete both and serve - 15 minutes

Summer Steaks

Prep

- Preheat grill.
- Chop rosemary.

Steps

1. Combine all ingredients (except steak) in zip-top bag; shake to mix. Add steaks; seal bag and knead to coat steaks. Let stand 10 minutes to marinate.
2. Place steaks on grill and close lid (or cover loosely with foil); grill 4-7 minutes on each side or 145°F (for medium-rare). Slice steaks or cut into portions and serve.

Rosemary Garlic Potatoes

Prep

- Preheat grill.
- Chop rosemary.

Steps

1. Combine all ingredients (except foil).
2. Spoon potatoes into center of foil. Bring up foil sides; double-fold top and ends to seal the package.
3. Grill 20-25 minutes, turning once, or until potatoes are tender when pierced with a fork. Serve.