Mediterranean-Style Rib Eye Steaks and Garlic Butter Shrimp

by Michele Cheplic | More from this Blogger

17 Aug 2008 11:55 PM

With summer rapidly drawing to a close many families are putting the finishing touches on their vacations. Sadly, winter marshmallow roasts around the living room fireplace will soon replace the outdoor BBQs that have become an evening staple for some clans.

Bidding good-bye to summer is never easy (especially if you live in the Upper Midwest), which is why I like to ease the pain by grilling out as much as possible during these last weeks of August. The following recipes make for delicious Surf 'n' Turf meal.

The first dish is a Mediterranean-style Ribeye Steak infused with classic flavors of the Greek Isles. It features feta cheese and kalamata olives and provides a kick to a traditional steak. The "surf" portion of the meal is Grilled Shrimp with Garlic Butter. The simple recipe is easy to prepare, but packs a punch in the taste department thanks to the buttery goodness the shrimp is swimming in during presentation.

MEDITERRANEAN-STYLE RIB EYE STEAK

Ingredients:

1 teaspoon garlic salt

2 teaspoons dried oregano

1/2 teaspoon black pepper

1 tablespoon chopped fresh garlic

1/2 cup olive oil

2 to 4 boneless beef rib eye steaks

1 fresh lemon

1/2 cup crumbled feta cheese

1/4 cup chopped roasted red pepper

1/4 cup pitted kalamata olives

Directions:

Preheat medium-high grill.

In a small bowl, combine the first five ingredients; rub onto both sides of steaks.

Grill steaks on each side until meat reaches desired doneness.

Squeeze fresh lemon juice on steaks. Sprinkle with feta cheese, red peppers and olives.

Serves 4.

GRILLED SHRIMP WITH GARLIC BUTTER

Ingredients:

2 pounds uncooked jumbo shrimps, deveined, shell and tail left on

1 large clove garlic, crushed

1/2 teaspoon red pepper flakes

2 to 3 tablespoons freshly squeezed lemon juice

1/4 cup olive oil

2 lemons, sliced into wedges

Garlic butter (recipe below)

Directions:

In a glass bowl or food storage bag, combine crushed garlic, salt, lemon juice, red pepper flakes and olive oil. Add shrimp and stir to coat well.

Cover and refrigerate for 2 hours.

Thread marinated shrimp onto skewers and grill for about 5 to 10 minutes, turning frequently.

Serve shrimp on large platter with lemon wedges and warm garlic butter.

Ingredients for Garlic Butter:

2 sticks butter

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

Dash of hot pepper sauce

1/2 teaspoon garlic salt

1 teaspoon fresh chopped garlic

1 tablespoon chopped fresh parsley

Directions:

In a small saucepan, melt butter; add remaining ingredients.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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