Thursday, January 26, 2012
8 baby Yukon potatoes
1 carton of whole mushrooms (washed, rinsed and quartered)
1-2 T. of real butter (diced)
McCormick's Grill Mates Montreal Steak Seasoning
4 beef sirloin steaks
1/4 cup of ranch dressing (I am a Hidden Valley girl)
-Preheat your grill to a medium-high heat. First start with your potatoes. Wash, rinse, dry and pierce them well with a fork. Wrap them in a double layer of aluminum foil and toss them onto the top rack of your grill (they will cook out perfectly while you get everything else ready), remembering to occassionally turn them during the grilling process. Place your chopped mushrooms in the center of a large square of aluminum foil. Dot it with butter and sprinkle a nice light layer of the steak seasoning over the top of them. Then, just fold your sides inward, bringing them to gather together tightly above, creating a closed pouch. Toss them onto the top rack of your grill. Now for the steaks, sprinkle both sides of them evenly with the steak seasoning and toss them onto the bottom rack of your grill (I like a little charring on the outside and a red center, so I found that I like to do my steak close to the flame like this). Go ahead and baste both sides of them with the ranch dressing (yep. ranch dressing) and grill them for about 4-5 minutes on each side for a Medium center (more or less depending on the thickness of your cut). Once they are done to your liking so should be your potatoes and your mushrooms. Serve the steak smothered in mushrooms with some grilled whole potatoes. Serves 4. Enjoy!