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A Whole Meal on the Grill
This summer, set aside the pots and pans and create a whole meal straight on the grill. Sure to satisfy the whole family, this four course meal includes fresh fruit, quality meats and crisp fresh vegetables.
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Pit Master Black Says: Let Steak Sit:
Allow meat to rest for five minutes before serving so that natural juices reabsorb and leave steaks juicy.
- 4 strip steaks 1 1/4" thick, about 1 lb. ea.
- 1 lb. asparagus
- 4 medium sweet potatoes
- 3 Tbsp. plus 1 tsp. olive oil, divided
- 1 tsp. salt
- 1/2 tsp. coarsely ground black pepper, divided
- 2 medium fresh peaches, halved and pits removed
- 1/8 tsp. ground cinnamon
- 4 tsp. light brown sugar
- 4 Tbsp. butter
- 4 slices Artisan Fresh™ Slice Pound Cake
- 1 tsp. Powdered sugar
- Lightly coat steaks with olive oil and sprinkle both sides with salt and pepper.
- Wash and dry asparagus. Trim ends of asparagus with knife. In a flat pan, coat with olive oil and sprinkle salt and pepper.
- Wash sweet potatoes and dry. Lightly coat sweet potatoes with olive oil and sprinkle with salt and pepper.
- Skewer peach slices and lightly coat with olive oil.
- Preheat one side of grill to medium low heat and one side to medium high heat.
- Place sweet potatoes over medium low heat for approximately 1 hour or until soft. Turn frequently. Serve by opening up sweet potato and adding butter, cinnamon and brown sugar.
- Place steaks on grill over medium high heat. Cook for five minutes on each side or to desired doneness.
- Spread asparagus out on grill in a single layer and close lid. Grill at medium high temperature for 3-5 minutes or until semi-tender and remove.
- For dessert, place skewered peach slices on medium high grill. Cook for two minutes on each side. Remove and take slices off skewer. Place peach slice on top of pound cake slice and sprinkle with powdered sugar.