The meal consisted of:
Tomato and Kalamata Olive Crostini's
Tomato and Cucumber salad
Roasted Corn on the cob
Roasted Cubanelle Peppers
Grilled Eye of the Round Steaks
The Crostini's were diced kalamata olives, diced tomatoes, 1 minced clove of garlic, chopped parsley, diced hard provolone cheese, fresh cracked pepper and a dash of olive oil. I brushed slices of baguette with extra virgin olive oil and grilled over high heat. After toasting the first side I flipped the slices and added the topping so it would warm enough to melt the cheese.
The salad was sliced fresh cucumbers, halved grape tomatoes, diced fresh chives, diced fresh parsley with a splash of Italian dressing.
The Roasted Peppers were grilled over high heat until they blistered. I then moved them to a plate and covered them with a bowl for 3 minutes. I was then able to peal them and placed them on the plate whole.
The corn was started in the microwave for 5 minutes on high then moved to the top rack of the grill to continue cooking. (I leave the husk on and use the moisture in the silk to "steam" the corn.) When I start cooking the steak I move the corn down to the lower grill grate to roast the husk and give the corn a nice smokey flavor along with it's natural sweetness. You can always peel the husk back and let the kernels get some nice char on them if you like it that way too!
The steak was Eye of the Round which is commonly used as a roast. I often buy it as a roast and slice it thin and grill it as sandwich steak but when cut thick can make a great grilling steak as long as you like your meat medium - medium rare. It will be very chewy if you cook it well done. I seasoned the steak with fresh cracked pepper and garlic salt just before placing on the grill.
My plate was the green one, the steak was approx. 8oz.
Rebecca's plate was the yellow one, her steak was approx. 6oz.
Much to my dismay she couldn't finish it all but on the bright side I now have a great midnight snack!