The Outdoor Kitchen Show     |     home

Steak Italiano
4 ribeyes
1/4 cup olive oil
cajun seasoning
1/2 stick butter
1 red, 1yellow, 1 green bell pepper, julienned
purple onion, sliced thin
garlic powder
1/4 cup red cooking wine
1/4 cup worcestershire
mozzarella cheese, deli sliced (very thin)

Marinated Carrots:
1 bag baby carrots
1/2 cup parmesan cheese
1 cup bottled Italian dressing
sliced or baby onions
salt and pepper to taste  

Toasted Crostini:
1 baguette french bread
2 tbs olive oil
1/2 stick butter
garlic powder
black pepper
1 tbs dried parsley
parmesan cheese
1 small jar pesto sauce (optional)

Heat the grill to medium high. Rub steaks with olive oil and cajun seasoning to taste. Grill to medium rare.
While the steaks are grilling, saute peppers and onions in butter until tender. Add mushrooms, worcestershire, cooking wine and seasonings to saute pan. Let cook until everything is nice and tender. When the steaks are done, let them rest on a warm plate. Top with veggies and pan drippings. Cover with 2 slices cheese.

Baby Carrots: mix everything together in a plastic bowl and let marinate for as long as you can, up to 24 hours. Serve with steaks and crostini.

Toasted Crostini:  Preheat oven to 350. Slice baguette into 1/2 inch slices. Melt 2 tbs olive oil and butter in a saute pan. Add seasonings, except cheese. Place bread slices into the pan to coat with butter mixture. Place bread slices buttered side up on a baking pan and top with grated parmesan. Bake at 350 for up to 5 minutes, then switch to a low broiler setting and toast just until they start to brown. Top with pesto sauce if desired.