Summertime is here again and it’s time to fire up the grill. I’ve decided to feature a week of food all based on this one meal. The economy is tight and I’m cooking up 3 other meals out of this bad boy. That is making your penny stretch. Now rib eye is an expensive cut, but these were on sale at the store, buy one get one free. I bought 4 huge steaks and it fed us for about a week. Stay tuned to see what we turn this into next.
Serves: 4 (save extra for the rest of your week) Prep Time: 15 minutes Cook Time: 20 minutes
4 large rib eye steaks
3 T olive oil
1 T butter
2 strips bacon
2 cloves garlic minced
2 shallots minced
1 T flour
1/2 cup jack daniels
1 can beef broth
2 large onions, sliced into strips
2 large red bell peppers, sliced into strips
Heat your outdoor grill to medium high heat. Allow your steaks to come to room temperature. Drizzle with olive oil and season with S&P. Put them on the grill and allow them to cook for 5 minutes on the first side, then 3-4 minutes on the second for medium rare. Remove from grill and allow to rest.
In a large skillet heat 1 T olive oil and 1 T butter over medium high heat. Add onion and peppers and season with S&P. Allow to cook until soft, about 10 minutes, stirring occasionally.
In a medium saucepan cook bacon over medium high heat until crispy. Remove and set aside. In the bacon drippings saute your shallots until soft. Add in garlic and cook for an additional minute. Stir in flour and let it cook for a minute stirring often. Deglaze with Jack Daniels and allow the alcohol to cook out and the sauce to reduce, about 2-3 minutes. Add your beef broth and bring to a boil. Once it’s boiled bring the head down to medium and allow it to simmer for 10 minutes. Add your bacon back in and drizzle over your veggies and steak.