Grilled Rib-eye with Mushrooms and Onions

I always tell my friends and family how easy it is to save energy at home. Electricity powers our daily routine in so many ways. It’s a major part of all our lives, which is why using it efficiently is so important.

In most cases, small changes in your daily routine can add up to big savings. Grilling is one of the many small changes I’ve incorporated into my dinner routine. It’s more energy-efficient than using my stove, oven and toaster oven. Grilling also prevents me from unnecessarily heating up the kitchen, kicking the A/C into high-gear. Plus it gets me outside, and it’s easy to provide a flavorful meal for my family.

For the resident carnivore, tonight I’ve prepared a simple and delicious … I mean SERIOUSLY DELICIOUS … rib-eye steak with grilled mushrooms, onions and asparagus. You can make this with your preferred cut of beef, but I love thin-sliced rib-eye. Because the steak is sliced thin, it cooks very quickly, so get a jump-start on those veggies first.

What you need:

4 thin-sliced rib-eye steaks
1-2 packages pre-sliced baby bella mushrooms
1 small onion (peeled and chopped)
1 bundle fresh asparagus
2 Tablespoons olive oil
1 Tablespoon butter
Juice of one lemon
Dried oregano, salt and pepper to taste

Step 1:

Start with the prep work first. I peel and chop the onion and rinse my mushrooms. I also wash and rinse the asparagus and remove the end.

Step 2:

If you don’t have grill/oven bags, you can make one from aluminum foil, like I did for the grilled potato side. Preheat your grill to medium-high.

Step 3:

Mix the mushrooms and onions, and place them in the foil pouch. Add butter, a drizzle of olive oil and season with salt and pepper.

Step 4:

Seal the pouch. If you made your own pouch, be sure your seal is on the top of the pouch to prevent any of the oil and butter from leaking and causing a flare-up. Remember you will not flip the pouch; just give it a good shake using your grill tongs every so often.

Step 5:

Place the pouch on the grill for about 25 minutes or until the veggies are tender. While the mushrooms and onions are cooking, get your asparagus started about 15-20 minutes in.

Step 6:

Toss the asparagus in a bowl with lemon juice, a drizzle of olive oil, salt, pepper and oregano. Place directly on the grill or in a grill basket.

Step 7:

Grill asparagus for about 5 minutes until tender or it’s lightly charred.

Step 8:

Grill the perfect steak. Season it with salt and pepper to taste and place it on medium-high heat grill. My steaks are thin, so they’ll cook through in about 10 minutes, flipped a few times along the way.

Step 9:

It all finally comes together, and it’s time to enjoy. Top your steak with the lovely mushrooms and onions.

(Is your mouth watering yet? Mine is!) Put the lemony asparagus on the side. I almost always pair this meal with grilled potatoes.