Chef's Cut Rib Eye Steaks & Balsamic Grilled Vegetables

With Homemade Horseradish Steak Sauce

For the steak lover in your life. This meal is the KING of the BBQ - absolutely perfect as a special meal for that special someone.

I will be sharing in the coming weeks the step-by-step process on how these sweet potatoes are made! Follow me and keep an eye on my Instagram Story!

Chef's Cut Rib Eye Steaks, Balsamic Grilled Vegetables & Homemade Horseradish Sauce

• prep time: 10 minutes
• cook time: 25 minutes
• Total time: approx 35 minutes

Servings: Dinner for 2

Ingredients:

• 2 Meridian Free Range Chef's Cut Steaks
• Meridian House Seasoning
• 1 zucchini, cut into strips
• 1 onion, cut into rounds
• 1 orange pepper, cut into slices
• Asparagus
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tbsp. honey
• 2 garlic cloves, minced
• 2 tbsp. Horseradish
• 2 tbsp. soy sauce
• 1/4 cup mayonnaise
• Salt and pepper

Instructions:

1. Pull the steak out of the fridge and pat dry, then keep at room temperature for 45 minutes
2. While steaks are resting, prepare your vegetables by cutting the zucchini into strips, the onion into rounds, pepper into slices, cutting the woody ends off the asparagus and grating the first layer of skin from the asparagus
3. In a mixing bowl combine balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper
4. Add all vegetables to the bowl and coat well with the marinade
5. Generously season the steaks with Meridian House Seasoning
6. Heat the grill to high heat
7. Place steaks on the BBQ and grill for approximately 6 minutes per side (or until the desired doneness)
8. Remove steaks from the grill and allow them to rest
9. While steaks are resting, add vegetables to the grill
10. Cook vegetables on both sides for about 5 minutes
11. Make horseradish sauce by mixing horseradish, mayonnaise, soy sauce, salt and pepper, and taste, add more horseradish or mayonnaise to the desired flavor
12. Serve steaks with vegetables and a dollop of the horseradish steak sauce

Thank you Meridian Farm Market for sponsoring this post. All recipes, comments, opinions, and photos are my own.