Fractured Prune donuts just might be the new cupcake!!
Back to the steaks, my apologies for the donut detour. When the weather gets nice I like to do what I call a mixed grill, that way I get to spend more time on the patio with my glass of wine vs. in the kitchen. Feel free to mix multiple kinds of meat, seafood, and veggies. Whatever mix you like and whatever you have on hand will work. This is what we used for our mixed grill last night:
2 Angus Beef 9 oz NY Strip steaks from Harris Teeter's
4 Small Zucchini - ends removed and halved lengthwise
2 Medium ears of Corn - husks removed
1/2 Tablespoon Extra Virgin Olive Oil (or PAM Olive Oil spray)
1 Tablespoon McCormick Grill Mates Montreal Steak Seasoning
Sprinkling of Garlic Powder (Do not use Garlic Salt)
- Heat grill as you would for preparing steaks. I let my hubby do this while I supervise . . . with my wine.
- Place zucchini halves and corn on a platter and drizzle with the olive oil, brush or rub with hands to coat with the olive oil.
- Sprinkle about 1/2 of the steak seasoning evenly over the veggies. It doesn't take much of this seasoning so be sure to take it easy -- there's plenty of salt and pepper already in the mix.
- Place the steaks on a separate plate and sprinkle with remaining steak seasoning (no olive oil needed for the steaks).
- Sprinkle on as much of the garlic powder as you like on everything.