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| Rib Eye Steak, Baked Sweet Potatoes, Vegetable Medley | |||||
| Ingredients: | |||||
| 4 | Ribeye Steaks | ||||
| 1 | Bottle Lawrys Hawaiian Marinade | ||||
| 1 tbs | Olive Oil | ||||
| 4 | Large Sweet Potatoes | ||||
| 2 | Squash | ||||
| 2 | Zucchini | ||||
| 1 tbs | Olive Oil | ||||
| Cinnamon | |||||
| Sugar | |||||
| Large Onion | |||||
| Garlic Powder | |||||
| Salt | |||||
| Pepper | |||||
| 1 | Package of Sliced Mushrooms | ||||
| 1 tbs | Olive Oil | ||||
| 1 tbs | Soy Sauce | ||||
| Directions: | |||||
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Soak Steaks in marinade in plastic zip lock bag for 30 min
Pre-Heat oven 350 degrees F Heat 1 tbs Olive Oil in Cast Iron Skillet Carmelize steaks in skillet Place in oven for 30-45 minutes Heat 1 tbs Olive Oil Wash Mushrooms Saute Mushrooms until slightly tender and dash with 1 tbs Soy Sauce (Can also add onion to this mixture) Wash Sweet Potatoes Poke holes in Sweet Potatoes with a fork Coat potatoes with butter Place in Microwave for 10 minutes (time may vary) Once tender and ready to serve, cut slit into potato and top with butter, cinnamon and sugar Heat 1 Tbs Olive Oil in a skillet Wash Squash and Zucchini Slice into 1 inch pieces. Slice Large Onion Combine Squash, Zucchini, and Onions Season to taste with garlic powder, salt, and pepper Saute over medium to high heat. |
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