Grilled Steak & Beets

Steak & Beets

This is round two of beets in the garden and the last (probably) of outdoor grilling. Nothing beats grilling steaks so when we had a few days of unseasonably warm weather recently, we decided to grill one last time.

One of our favorite marinades for steak is bottled teriyaki sauce, balsamic vinegar, olive oil, crushed garlic, cracked black pepper and herbs. We still had some fresh rosemary and thyme in the garden so that’s what we used this time around. When we had plenty of basil, we used basil; but one night of freezing weather pretty much burned all the basil left.

These were New York Strip Steaks grilled medium for hubby and I but well done for the princesses.

It is definitely soup weather time again, and we’ll have plenty of those coming up. This is our last taste of summer.

maybe…… 😉

For Beet recipes:
Boiled Beets
Beet Greens with Garlic

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

4 thoughts on “Grilled Steak & Beets

  1. JMom

    hi midge, I usually don’t measure but approximate about equal parts balsamic vinegar and teriyaki sauce. One note though if you are using low sodium teriyaki sauce, use less balsamic.

    Reply
  2. Midge

    Hi, JMom. Rosemary and thyme for marinating steak: oh, lovely! How much balsamic vinegar do you use? I can never seem to get the mix right whenever I use it for marinades. *sigh*

    Reply

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