Grilled Rib Eye Steaks with Corn On The Cob and Summer Squash Casserole Recipe
Ingredients
| Butter | 1 Tablespoon (For the Summer Squash Casserole:) | |
| Olive oil | 3 Tablespoon (For the Summer Squash Casserole:) | |
| Zucchini - 2 nos, sliced diagonally | ||
| Pattypan or Yellow Crookneck Squash - 2 nos, thinly sliced | ||
| White onion | 1 , sliced (For the Summer Squash Casserole:) | |
| Garlic | 1 Clove (5gm), minced (For the Summer Squash Casserole:) | |
| Ripe Tomatoes - 2 nos, halved, seeded, sliced | ||
| Basil | 1 Tablespoon, chopped (For the Summer Squash Casserole:) | |
| Salt | 1 To taste (For the Summer Squash Casserole:) | |
| Black pepper | 1 To taste (For the Summer Squash Casserole:) | |
| Parmesan cheese | 1/2 Cup (16 tbs), finely grated (For the Summer Squash Casserole:) | |
| Bread Crumbs - 1/4 cup, fine | ||
| Salt | 1 Teaspoon (For the Steaks:) | |
| Ground cumin | 1/4 Teaspoon (For the Steaks:) | |
| Dried oregano | 1/4 Teaspoon (For the Steaks:) | |
| Black pepper | 1/4 Teaspoon (For the Steaks:) | |
| Rib-Eye Steaks - 4 nos of 8 to 10 ounce each | ||
| Sweet corn | 4 (For the Corn:) | |
| Milk | 1/4 Cup (16 tbs) (For the Corn:) | |
| Salt | 1 To taste (For the Corn:) | |
| Butter | 2 Tablespoon (For the Corn:) | |
Directions
GETTING READY
1) Preheat the oven to 350 degrees.
2) Get the grill ready.
MAKING
3) In a saucepan, melt butter and saute zucchini, squash, onion and garlic for about 3 minutes on medium. Add in tomatoes and saute for another minute. Add in basil, salt and pepper.
4) Transfer the squash casserole into a shallow baking dish. Sprinkle the top with grated cheese and bread crumbs and bake for about 15 minutes, until the top turns brown.
5) In a large dish, mix salt, cumin, oregano and black pepper. Rub the spice powder all over the steaks.
6) Grill the steaks for about 5 minutes on each side for medium-rare and about 6 minutes for medium.
7) In a saucepan, add water and salt and bring to boil. Add in the corn and milk. Let boil for about 7 minutes. Drain the corn, season it with salt and rub a little butter all over.
8) Take 4 long strips from one of the husks and keep aside.
9) Place each cooked corn on one of the other husk and tie the two together using one of the thin strips around the middle of the corn.
SERVING
10) Place the grilled steaks along with the corn on warm serving plates. Serve a little of the squash casserole on the side.
1) Preheat the oven to 350 degrees.
2) Get the grill ready.
MAKING
3) In a saucepan, melt butter and saute zucchini, squash, onion and garlic for about 3 minutes on medium. Add in tomatoes and saute for another minute. Add in basil, salt and pepper.
4) Transfer the squash casserole into a shallow baking dish. Sprinkle the top with grated cheese and bread crumbs and bake for about 15 minutes, until the top turns brown.
5) In a large dish, mix salt, cumin, oregano and black pepper. Rub the spice powder all over the steaks.
6) Grill the steaks for about 5 minutes on each side for medium-rare and about 6 minutes for medium.
7) In a saucepan, add water and salt and bring to boil. Add in the corn and milk. Let boil for about 7 minutes. Drain the corn, season it with salt and rub a little butter all over.
8) Take 4 long strips from one of the husks and keep aside.
9) Place each cooked corn on one of the other husk and tie the two together using one of the thin strips around the middle of the corn.
SERVING
10) Place the grilled steaks along with the corn on warm serving plates. Serve a little of the squash casserole on the side.
Chef
