Fire up that backyard grill of yours and get it nice and hot. Texas this time of year can only mean one thing: it’s time to tailgate! Season your steaks with salt and pepper or kick it up a notch with some Cajun seasoning.
Everything but the steak:
Slice the onion, tomato and mozzarella. Coat the bottom of a serving dish with the balsamic glaze. Place a layer of onion slices on the platter. Next, place a tomato slice on top of each onion slice. Then, top with a slice of mozzarella.
Place steaks on grill first. When you turn steaks, add onion stacks to grill along with shrimp. Once steaks are done to your liking, remove. When the cheese starts bubbling on the onion stacks, remove and top each with a fresh basil leaf. The shrimp are done when they just start to get firm and turn pink.
Last, brush the asparagus with olive oil and put them on the grill. Leave on just a minute or two to slightly soften them and pick up the flavor of the grill.
Serve it up – your (almost as good as Morton’s) dinner is ready! Enjoy!
Wine recommendation for filet, Four Graces Pinot Noir. Recommendation for NY Strip, Conn Creek ‘Anthology.’
- Nice cuts of steak - approx. 1 1/2" thick
- 1/2 lb Giant fresh shrimp
- Salt & Pepper
- Cajun Seasoning (option)
- Onion, thickly sliced
- Tomato, medium sliced
- Mozzarella cheese, medium sliced
- Balsamic glaze (in jar at grocery store)
- Fresh whole leaf basil
- Fresh Asparagus (the bigger, the better)
- Olive oil