Mango Barbecue Ribeye & Veggies
The weather is warming up now, a great time for barbecuing ribeye steaks on the grill. But for those busy days when you and your honey don’t have time to grill, do slow cooker ribeyes. Grilled is good, no doubt about it. The slow cooker way works great, too. Give it a try. Add a mango in for a new flavor. Oh, and don’t forget to include the veggies!
Barbecue Mango Ribeye Slow Cooker Dinner for Two
Cooking Vegetables in the Slow Cooker
- yellow squash
I’ve cooked potatoes, carrots, yams, and onions in the bottom of the slow cooker with steak. Usually, however, I like to place them inside the foil-shaped bowls to keep the steam inside. Plus, I don’t like to cook the meat in with the softer veggies like cabbage, squash, or eggplant. The foil works great.
Now for that ribeye. You can also put steak inside foil and seal it. I have done that. For the most part, though, I put the steak in the bottom of the slow cooker.
This recipe includes a barbecue and seasoning rub for marinating at least an hour. Marinating overnight is fine, too.
Barbecue Mango Slow Cooker Dinner for Two
Barbecue ribeye steaks and vegetables in the slow cooker with mango
- 2 each Ribeye steaks
- 2 teaspoons Santa Fe Seasons Six Seasonings* * Purchase this online, or mix your own favorite spices.
- 2 teaspoons Mesquite Seasoning
- 1/4 cup Manic Mango Balsamic vinegar by Beautiful Olive* * Purchase online, or use a different balsamic vinegar of your choice.
- 8-10 each Brussels Sprouts
- 2 tablespoons Butter
- 1 each Mango
- 1 each Eggplant
Mix Mesquite, one teaspoon Six Seasonings (or your own spices) and Mango vinegar together, and rub on both sides of each steak.
Place steaks into the bottom of the slow cooker then cut the mango slices.
Put most of them on the bottom of the slow cooker and on top of the steak but save a three or four small slices to go in with the vegetables.
Place a long sheet of foil (if it's the thin kind, I double mine), put on top of the meat, and shape into a bowl.
Peel the eggplant, and slice about 1/4"-1/2" thick, then put inside the foil.
Wash the Brussels sprouts, cut the ends off, cut the Brussels sprouts in half, then put them beside the eggplant in the foil.
Cut the butter into small pieces and place around the Brussels sprouts and eggplant then season the vegetables with one teaspoon of the Six Seasonings (or you own spices).
Plug in the slow cooker, turn it on to high, and cook 5-1/2 hours.
You can order the Six Seasonings online at applecanyongourmet.com. Of course, it’s perfectly all right if you get creative and add your own personal touch of spices.
Enjoy the ribeyes!