Beef Steaks with
1 tablespoon minced garlic
2 teaspoons dried basil
1 teaspoon ground black pepper
2 beef porterhouse steaks (about 2 pounds),
or 2 beef T-bone steaks (about 2 pounds)
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 medium red bell peppers, quartered
1 large red onion, sliced 1/2 inch thick
1. Preheat grill to medium.
2. Wash hands. Combine garlic, basil and pepper in a small bowl.
Remove 4 teaspoons and press onto steaks. Wash hands.
3. Add Parmesan, olive oil and vinegar to remaining seasoning and mix well.
4. Place steaks in the center of the cooking grid; arrange vegetables
around steaks. Grill steaks, uncovered and turning occasionally, for 14-16
minutes for medium-rare to medium (internal temperature 150-160°F).
5. Grill bell peppers for 12-15 minutes and onion for 15-20 minutes, or
until tender, turning once. Brush vegetables with seasoning mixture during
last 10 minutes. Makes 4 servings.
Tip: To broil, place steaks and vegetables 3-4 inches from heat.
Broil, turning once, 15-20 minutes. Brush vegetables with seasoning
mixture during last 3-4 minutes.
Eye of Round with Roasted Vegetables
Reynolds Wrap Heavy Duty 2 teaspoons dried
Aluminum Foil Italian seasoning
1 eye of round beef roast 1/2 teaspoon seasoned salt
( 2-2 1/2 pounds) 2 cups peeled baby carrots
2 garlic cloves, minced 2 large zucchini, cut in
2 tablespoons olive oil 1/2-inch slices
2 tablespoons fresh lemon juice 2 large yellow squash, cut in
2 teaspoons beef seasoning 1/2-inch slices
for grilling or garlic 1 medium red bell pepper, cut in
pepper seasoning 1/2-inch slices
1. Preheat oven to 325°F. For easy cleanup, line a 9-by-13-by-2-inch pan
2. Place beef in the pan. In a small bowl, combine garlic, olive oil and
lemon juice. Brush beef with about 1/4 of mixture. Sprinkle beef with beef
seasoning for grilling.
3. Add Italian seasoning and seasoned salt to remaining olive oil mixture.
Place vegetables in a large bowl, add olive oil mixture and toss to coat.
Arrange vegetables around beef.
4. Bake for 1 1/4-1 1/2 hours, or until a meat thermometer reads 135°F.
Transfer meat to a cutting board; tent with foil. Let stand for
10-15 minutes (temperature will rise to about 145°F, for medium-rare).
Makes 6-8 servings.
Reynolds Kitchens Tip: To line the pan, flip it upside down. Press a sheet
of foil around pan. Remove foil. Flip pan upright and drop foil inside.
Crimp edges to the rim.