Steak and potatoes are one of the favorite meals around here, and certainly one of the easiest things to throw on the grill. I start with a couple of scrubbed potatoes, and cut them into pieces. John likes thin slices and I like big chunks. So we compromise with thin chunks. I add a little EVOO, kosher salt, pepper, and Pampered Chef Rosemary Herb Seasoning Mix.
(Have I mentioned? There's going to be some serious Pampered Chef fun happening here over the next 3 weeks...)
Then I wrap the potatoes up into little aluminum foil packets and throw them on the grill on high heat. (I am very scientific about how long these cook - they go on first, and they stay on until everything else is done. Usually that works just fine.)
Then I season up the meat. These are two ribeye steaks from our freezer. Again, nothing fancy, just some EVOO, kosher salt, black pepper, and this time McCormick Grill Mates Montreal Steak Seasoning.
I set the meat aside for a second while I got the veggies ready. I speared green bell pepper chunks and garden tomato chunks on flat skewers, sprayed on a little EVOO and sprinkled with kosher salt and black pepper. The steaks and the veggies went on the grill at the same time - the meat on the lower rack and the veggies on the upper rack.
Again - super-scientific - the veggies stayed on until the steaks were done, and then just a hair longer. I like the flat skewers much better than round skewers. The flat skewers help keep the food from spinning around on the skewer as you flip them over.
Super quick, super easy, super pretty!
(Next time, I would put the peppers and tomatoes on separate skewers. The tomatoes were done, but the peppers were still a bit crunchy. The peppers could have stayed on the grill longer than they did.)
But this is my all time favorite thing about grilling. After we loaded up the dishwasher, this was all the dishes I had to wash.
It doesn't get any easier than that.