Recipe of the Week 5-22-2012Posted on May 22nd, 2012 by host
- 4 Ribeye steaks, at least an inch thick
- 2 tbsp Cannata’s Signature Rub
Preheat your grill to high heat.
Allow steaks to come to room temperature. Place the rib eye steaks on the hottest part of the grill. Watch carefully for flare ups due to fat dripping from steaks. If a flare-up occurs move steak from flame and then return once the flame dies down.Continue to grill with the lid open for about 4 – 6 minutes. Flip the steaks over onto the other side, still over the hottest part of the grill.Grill the rib eye steaks for an additional 4 – 6 minutes on the other side, lid open, for a medium-rare delicious steak.Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don’t run out when you cut into the ribeye, Top with Crab and Mushroom Sauce.
Crab and Mushroom Sauce
- ½ lb Butter (Yes, the amount is correct!)
- 6 oz Mushrooms (Sliced Thin1/8”)
- 1 tbsp Minced Garlic
- 2 tbsp Fresh Thyme
- ½ med Vidalia (Sliced Thin 1/8”)
- 1 tsp Season All
- 8 oz Lump Crab Meat
Pre Heat a large sauté pan or in the grill an aluminum pan over medium high heat.
Add the butter to pan and allow to melt. Once butter is melted, add in the mushrooms, onions, garlic, and thyme. Allow to cook for 5 – 7 minutes or until onions begin to soften and mushroom no longer absorbing the butter. Add in the crab meat and season all – continue cooking for additional 5 minutes allowing the crab meat to heat thoroughly. Top your favorite steak or serve over pasta.
Creamy Fruit Salad
- 12 oz Best Choice Fat Free Vanilla Yogurt
- 2 oz Apple Cider Vinegar
- 1 tsp Cinnamon
- ¼ lb Sugar
- 1 pint Strawberry (Sliced)
- 8 oz Blueberry
- 2 cups Cantaloupe (Cubed)
Combine the yogurt, vinegar, cinnamon and sugar. Wisk together and add fruit into the bowl tossing lightly not to damage the fruit. Refrigerate for 2 hours prior to serving and may be up to 24 hours in advance.What's New | May 22nd, 2012