Ribeye steak w/corn, bbq mushrooms, bbq artichokes – a delicious recipe with ribeye steak, baby portobello mushrooms, onionburger seasoning, olive oil, yellow sweet corn, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
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1
Rub seasonings on steak and let sit on counter sealed until it gets to room temperature
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2
Fire up the grill
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3
Wrap mushrooms in foil with butter and some seasonings
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4
Remove corn husk and rub it with butter and seasoning and wrap in foil
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5
Place steak, corn and mushrooms on the grill.
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6
When I cook steaks I make sure not to poke them and let juices out and only flip them one time.
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7
Cook to desired wellness.
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8
After steak is done let it rest for 10 muinets and continue cooking corn and mushrooms.
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9
Brush olive oil all around halved artichoke and place on grill center down for about 5 minuets.
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10
Serve with garlic butter.
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11
To steam an artichoke cut off the top and clip the tips of the leaves.
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12
Check artichoke at about 40 muinets by poking a fork into the heart through the stem.
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13
Once there is no resistance with the poke its done.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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