Chad Hennes Steak and Veggies

by Rachael Ray Show Staff 7:00 AM, February 4, 2010

Aired February 4, 2010

Serves HASH(0x51034d8)
1 8-ounce filet mignon
For the steak marinade:
1/2 stick melted butter
1/2 teaspoon garlic powder
A pinch of onion powder
A pinch of salt and pepper
McCormick Grill Mates Montreal Steak seasoning to use while cooking steaks
For the veggies:
Fresh sliced parmesan cheese to top asparagus
Balsamic Vinegar to drizzle over asparagus
Sliced Yukon gold potatoes (circular slices)
Creole seasoning
Salt and pepper
Olive oil
Aluminum foil

For the steak and marinade: Whisk solid ingredients into melted butter. Place steak into a Ziploc bag and pour marinade mixture over steak. Keep the butter for more marinating. Place the Ziploc bag into a shallow pan of lukewarm water to marinate. When steak is finished marinating, grill steak on both sides until desired doneness is achieved.

For the veggies: Grill asparagus until tender. Top with parmesan cheese and drizzle with balsamic vinegar.

One steak per person; veggies serve multiple people depending on how much asparagus and potatoes are used.