Grilled Chicken & Steak w Vegetable Medley


4 large chicken breasts
4 rib-eye steaks or cut of preference
2 summer squash, cut diagonally
2 bell peppers, seeded & quartered
1 large onion, cut into discs
salt n pepper
garlic powder
McCormick's steak seasoning
olive oil
Asian-Glaze (for chicken)
1/2 cup ketchup
2 tbsp honey
2 tbsp soy sauce
1 tbsp chili powder
1/2 tsp ginger powder
1/2 tsp garlic powder


1. Wash vegetables thoroughly under cold water. For the summer squash, cut into large diagonal pieces; onion, cut into flat discs; bell peppers, seed and quarter. Place in air-tight container until ready to use. Other vegetables can be substituted in likewise manner.
2. Wash chicken breasts under cold water and pat dry with paper towel. Cut 4 or 5 slits 1/2-inch in depth on the outer, smooth surface of the breasts. Sprinkle a generous amount (approx. 1/2 tsp) of salt, pepper, and garlic powder for each chicken breast. Repeat the same process with steak pieces and flavor with Lowry's steak seasoning as well. Transfer to an air-tight container until ready to use.
3. On low-burning flame, double wrap foil on the grill and apply a generous amount of olive oil to prevent sticking. Place the chicken breasts, steaks, and vegetables accordingly and cook until well browned and slightly charred. Vegetables will cook much quicker so adding them later is acceptable. For the chicken Asian-glaze, baste during the last 3 minutes of cooking.
4. Cut into the steak and chicken breast to ensure it's fully cooked. Transfer to a serving dish and enjoy while hot. Serve with accompanying sauces like steak or barbecue sauce for extra flavor.


Grilling in all its forms (e.g., gas grill, wood, charcoal, tabletop, etc.) is something I try to avoid at all costs if possible. I do have fond childhood memories of when Dad used to grill Korean barbecue but that’s only because......full story and recipe at




Tuesday, August 21, 2012 - 5:14pm


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