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RIB EYE STEAKS WITH GRILLED GARLIC
As they cook, the garlic cloves mellow in flavor,
making a delicious sauce for any grilled meat. And for
an appetizer, spread the softened cloves over toasted
slices of french bread! Makes 4 servings.
Ingredients
1
2
1
whole Head of garlic
tablespoons olive oil or cooking oil
tablespoon snipped fresh basil, or 1/2
teaspoon dried basil, crushed
tablespoon snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
twelve-oz, boneless rib eye steaks
Preparing the Garlic
Use a cooking pan or tear off a 24x18-inch piece of
aluminum foil and fold long length in half, then trim to
make a 12-inch square. Remove the outer layer of
gadic Head, then cut off and discard the top 1!2-inch
of garlic Head to expose the garlic cloves. Place
gadic Head in center of a cooking pan or in center of
foil with all sides of the foil folded up around the gadic
to form a cup. Ddzzle garlic with oil and spdnkte with
basil and rosemary. Cover pan or twist the ends of the
foil to completely enclose the garlic.
Preparing Steaks
Place steaks and the garlic pack on gdll directly over
MEDIUM heat and cook about 7 minutes with the lid
up. Turn steaks and gdll for 5 to 8 minutes more, or
until cooked to taste. Then remove steaks and place
on platter. Remove garlic and ddzzle its juices over
your steak. Remove the softened garlic cloves and
spread over your steak. Season with salt and pepper
as desired and cut into serving-size pieces.
Preparation
Combine ketchup, pepper, rosemary, basil and garlic
powder. Coat both sides of steak with mixture. Gdll
steak with lid up, directly over medium heat for 6
minutes. Turn steak and gdll for 8 to 12 minutes more
or until cooked as desired. Cut into serving size
pieces.
BARBECUED RIBS
Serve this tangy barbecue classic with corn-on-the-
cob, green salad, potato salad or coleslaw!
Makes 4 servings.
Ingredients
2
1/2
1/2
2
pounds Amedcan style pork sparedbs
cup barbecue sauce
cup tomato sauce
cloves gadic, crushed
juice of 1 lemon
few drops of tobasco sauce
Preparation
Place dbs into a large glass or ceramic dish.
Combine remaining ingredients and pour over the
ribs. Refrigerate for several hours.
Preheat your grill 3 minutes and place the dbs on
cooking gdd. Cook indirectly,over a low to medium
heat until cooked. Dudng the last few minutes of
cooking you can cook the ribs over a direct fire for
added barbecue flavor and texture.
HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a
delicious herb coating! Makes 6 servings.
Ingredients
2 tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1 1/2 teaspoons snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
teaspoons snipped fresh basil or 1/2 tea-
1 1/2
spoon
1/8
1
dried basil, crushed
teaspoon gadic powder
1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
A-9