I used Weber's Canadian Steak rub and made it into a marinade by mixing the rub with water, apple vinegar, and some olive oil. I put the steaks into ziplock bags and let them sit in the marinade in the fridge for about 4 hours.
The asparagus was prepared by "Wrapping" them with bacon and drizzling them with EVOO and lemon zest. The bacon will provide the salt and pepper flavor. The bacon we used was thick cut bacon and did not wrap very well so next time, a thin cut bacon should work better. Proscuitto is also an excellent option.
The potatoes were instant (gasp!) but they are actually very good and well, it saves time.
I also grilled some zuchinni from my Mother's garden. Topped them with some EVOO and salt and pepper.
I set up the grill for direct and indirect heating. When it was good and hot, I seared the steaks over the direct heat, about 2 minutes per side. I then moved them over to the indirect side to let them finish cooking. I used the "touch" method to determine when they were done (about 10 minutes later), pulled them off the grill and covered them to let them sit.
I then removed the grill grate and moved my charcoal around to the center in order to have an even heat all over. I also added a few more pieces of lump coal to make sure it stayed nice and hot for the veggie grilling. I then tossed on the pizza pan to let it heat up. When the pizza pan was hot, I tossed the asparagus on the pan and put the zucchini directly on the grill grate. Put the cover back on for about 5 minutes. I then turned the asparagus and bacon (the bacon was falling off the asparagus at this point). I let them cook for about another 10 minutes until the bacon was done.
Everything was very tasty...but also very peppery. I think next time we wont use peppered bacon and I will cut back a little on the steak seasoning. The flavors were very good, just a tad strong for the over all meal.
Bon appetite!
sad i missed this meal. looks good.
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