Grilled Strip Steak, Asparagus, & Potato Bombs

Grilled Strip Steak, Asparagus, & Potato Bombs

This all-grill meal has strip steak as its centerpiece, a classic pairing partner with Cabernet Sauvignon. The char on grilled red meats particularly compliment the bitter edge of the wine’s tannins, and the robust flavor profiles of the Cabernet Sauvignon and of grilled foods both hold up. Pour a glass of wine for this fantastic summer grill experience!

Ingredients

  • 1 Idaho potato per person
  • 1-3 slices of bacon per potato
  • 1 chopped scallion for every 2 potatoes
  • Cheese of choice, cut into long chunks
  • 1 Steak per person
  • Extra virgin olive oil
  • Sea salt
  • Fresh ground pepper
  • 1 bunch asparagus for two people
  • Grill basket or grill pan

Directions

  1. Each Potato Core lengthwise with an apple corer, reserving one inch ends of the potato core for plugs. Stuff the void of each potato with cheese and scallions (optional stuffers: ham cubes, chopped jalapeño, etc.).Insert potato plugs into ends. Wind 1-3 slices of bacon around each potato to cover with one layer. Wrap tightly in foil. Place on hot grill for indirect heating, covering grill, for approximately one hour, turning four times.
  2. Strip Steak Remove wrapped steak from refrigerator 30 or more minutes before preparation. For each side of each steak, drizzle with 1 teaspoon extra virgin olive oil and rub in ½ teaspoon sea salt and ¼ teaspoon fresh ground pepper. Do not pierce the meat.*Place on hot grill for indirect heating. For medium, cook 3-4 minutes each side (for 1 inch thick steak). Then, transfer to direct heat for 1 minute each side. (Increase each phase by 1-2 minutes for well done or thicker steaks.) Serve immediately. Tip: Use tongs to turn the meat instead of a fork. A pierced steak will lose its juices, and cause more flare ups.
  3. Grilled Asparagus Wash asparagus and trim woody ends. Place in a wire grill basket or on a grill pan. Toss in olive oil just before placing on grill. Grill on direct heat for approximately 3 minutes, allowing flames to char asparagus, shaking grill basket or stirring on grill pan. Move to indirect heat, cover grill, occasionally turn grill basket or stirring to cook evenly, for 10-12 minutes or until tender. * Serve with salt and pepper to taste. Tip: Asparagus stalks can be thick or thin. Plan on longer cook time for thicker stalks. Test for tenderness with a knife or fork.

Pairs well with:

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