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Chef’s Cut Rib Eye Steaks, Balsamic Grilled Vegetables & Homemade Horseradish Sauce

For the steak lover in your life. This meal is the KING of the BBQ - absolutely perfect as a special meal for that special someone.

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Meridian fathers day 488 1

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 2 Meridian Free Range Chef's Cut Steaks
 Meridian House Seasoning
 1 zucchini, cut into strips
 1 onion, cut into rounds
 1 orange pepper, cut into slices
 asparagus
 ½ cup balsamic vinegar
 ½ cup olive oil
 1 tbsp honey
 2 garlic cloves, minced
 2 tbsp horseradish
 2 tbsp soy sauce
 ¼ cup mayonnaise
 salt & pepper

1

Pull the steak out of the fridge and pat dry, then keep at room temperature for 45 minutes.

2

While steaks are resting, prepare your vegetables by cutting the zucchini into strips, the onion into rounds, pepper into slices, cutting the woody ends off the asparagus and grating the first layer of skin from the asparagus.

3

In a mixing bowl combine balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper.

4

Add all vegetables to the bowl and coat well with the marinade.

5

Generously season the steaks with Meridian House Seasoning.

6

Heat the grill to high.

7

Place steaks on the BBQ and grill for approximately 6 minutes per side (or until the desired doneness).

8

Remove steaks from the grill and allow them to rest.

9

While steaks are resting, add vegetables to the grill.

10

Cook vegetables on both sides for about 5 minutes.

11

Make horseradish sauce by mixing horseradish, mayonnaise, soy sauce, salt and pepper. Taste and add more horseradish or mayonnaise until the desired flavour is achieved.

12

Serve steaks with vegetables and a dollop of the horseradish steak sauce.

Ingredients

 2 Meridian Free Range Chef's Cut Steaks
 Meridian House Seasoning
 1 zucchini, cut into strips
 1 onion, cut into rounds
 1 orange pepper, cut into slices
 asparagus
 ½ cup balsamic vinegar
 ½ cup olive oil
 1 tbsp honey
 2 garlic cloves, minced
 2 tbsp horseradish
 2 tbsp soy sauce
 ¼ cup mayonnaise
 salt & pepper

Directions

1

Pull the steak out of the fridge and pat dry, then keep at room temperature for 45 minutes.

2

While steaks are resting, prepare your vegetables by cutting the zucchini into strips, the onion into rounds, pepper into slices, cutting the woody ends off the asparagus and grating the first layer of skin from the asparagus.

3

In a mixing bowl combine balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper.

4

Add all vegetables to the bowl and coat well with the marinade.

5

Generously season the steaks with Meridian House Seasoning.

6

Heat the grill to high.

7

Place steaks on the BBQ and grill for approximately 6 minutes per side (or until the desired doneness).

8

Remove steaks from the grill and allow them to rest.

9

While steaks are resting, add vegetables to the grill.

10

Cook vegetables on both sides for about 5 minutes.

11

Make horseradish sauce by mixing horseradish, mayonnaise, soy sauce, salt and pepper. Taste and add more horseradish or mayonnaise until the desired flavour is achieved.

12

Serve steaks with vegetables and a dollop of the horseradish steak sauce.

Chef’s Cut Rib Eye Steaks, Balsamic Grilled Vegetables & Homemade Horseradish Sauce
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