Grilled Steak

Prep the ingredients per the instructions above.

Prepare the Rice Pilaf: Rinse the rice in a mesh strainer.

In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is coated with the butter and slightly toasted. Pour in the broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Preheat the grill to medium-high heat.

Prepare the Ribeye Steak: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the ribeye steaks. Let the steaks marinate at room temperature for about 15 minutes.

Prepare the Grilled Corn on the Cob: Brush the ears of corn with melted butter and season with salt and black pepper. Place the corn on the grill and cook, turning occasionally, until lightly charred and cooked through, about 10-12 minutes. Remove from the grill and set aside.

Prepare the Village Salad: In a large bowl, combine the cucumber, tomatoes, red onion, and Kalamata olives. Drizzle with extra virgin olive oil and lemon juice. Season with garlic powder, oregano, salt, and black pepper to taste. Toss the salad gently to combine. Sprinkle crumbled feta cheese over the top.

Prepare the Lemon Olive Oil Basted Grilled Bread: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and salt. Brush the slices of bread with the lemon-olive oil mixture. Place the bread on the grill and cook for 1-2 minutes per side until lightly toasted and marked with grill marks.

Grill the Ribeye Steaks: Place the marinated steaks on the preheated grill and cook to your desired temperature using a thermometer (see below). Once cooked, remove the steaks from the grill and let them rest for a few minutes before serving.

Serve the steaks alongside the grilled corn on the cob, rice pilaf, village salad, and lemon-olive oil-basted grilled bread. Enjoy with sparkling water.