I hope everyone's enjoying the warmer weather (at least I assume it's warm where you are). We've only had a spot of rain where I am; otherwise, it's been nice and sunny out. Which means one thing: grilling time.
Ingredients (for four):
-4 ribeye steaks
-2 to 4 ears of corn
-4 tbsp butter
-2 tbsp lime juice
-2 tbsp brown sugar
-Salt, pepper, rosemary, and olive oil
-1 pack mushrooms
-1 white onion
-2 cloves garlic
Start the onions, mushrooms, and garlic in some olive oil and season with salt and pepper. Simmer on low. Heat up the grill, and season the steaks with salt, pepper, and rosemary. Start melting the butter and mix in the brown sugar and lime juice.
Cut the plantains in half lengthwise, then in half again width-wise. Cut the ends off the corn and remove half the husk. Start the corn and plantains on the grill (with the peel of the plantains facing down), and brush the plantains with half the butter & brown sugar mixture.
When ready, toss on the steaks and cook as you like them. Before removing the plantains, turn peeled-side down to get those nice grill marks.
Top the steaks with the mushrooms and onions, brush the plantains with the remaining butter & brown sugar, and shuck the corn. Enjoy!