| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Bar-b-q | 6 | Servings | |
INGREDIENTS
| 6 | Rib Eye Steaks, 1" thick | |
| 1/2 | lb | Butter |
| 1 | Lemon | |
| Hot sauce to taste | ||
| 1 | lb | Mushrooms; sliced |
| White onions; sliced | ||
| Bell peppers; sliced | ||
| Tomatoes; sliced | ||
| Salt and pepper to taste |
INSTRUCTIONS
Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently. When almost done, Move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over. Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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