Tender Pepper-Rubbed Strip Steaks with Grilled Vegetable Trio Recipe | Blue Rhino

Ingredients

• 2 (10 oz ea) Beef Strip Steaks Boneless, cut 1 inch thick
• 1 lb Baby Red-skinned Potatoes, cut in half
• 3-1/2 oz Fresh Pearl Onions, unpeeled, cut in half
• 1 lb Asparagus, trimmed
• 2 tbsp Fresh Lemon Juice
• 1 tbsp Olive Oil
• Salt, to taste
• Rub:
• 3 cloves Garlic, minced
• 2 tsp Chopped Fresh Thyme
• 1 tsp Chopped Fresh Oregano
• 1 tsp Chopped Fresh Parsley
• 1/2 tsp Lemon Peel
• 1/2 tsp Coarsely Ground Mixed Peppercorns (black, white, green and pink)
• Noodle Salad
• 8 oz Uncooked Whole Grain, Whole Wheat or Regular Spaghetti
• 2 cups Broccoli Florets
• 1 md Red Bell Pepper, cut into 1/4-inch strips
• 1 cup Carrot, cut diagonally into 1/4-inch slices
• 1/2 cup Fresh Chopped Fresh Basil and/or Mint
• Additional Items:
• Resealable Plastic Storage Bag
• Large Serving Bowl