Even though the weather has been wetter and cooler here over the last couple of weeks, it was nice enough today to barbecue up a couple of beef tenderloin steaks. This delicious meal didn’t take all that much time for us since the sides were left over from a previous meal.
I cooked the steaks on the grill with no seasoning other than olive oil (to keep ’em from sticking to the grill) and some fresh cracked pepper – seven minutes each side on a hot grill.
For the side dishes, we had some mashed potatoes with spinach and braised, chopped Brussels sprouts and bacon bits. As mentioned before, these only had to be nuked in the micro for a couple of minutes.
Damsel and I walked it off afterwards.
Tomorrow, we’re cooking in the crockpot since we’re going to the shooting range. In addition to the time at the range we will be cleaning up the equipment for an hour after we get home. Not enough time to prepare a conventional meal – not to worry though, tomorrow’s recipe is for Hungarian Goulash.
Yum Yum, there’s nuttin’ like a good ol’grilled steak. I season mine with a generous portion of salt and pepper and marinade them with Lea and Perrins Worcestershire sauce for about 20 minutes before grilling. Is that charcoal or propane grilling? I’ll nuke the potato(e)s and and canned corn in the micro for speed; however, corn on the cob needs good old fashion grillin’, I guarantee. In your Goulash, sweet or hot paprika?
Hope you’re having a Mele Kalikimaka (Merry Christmas)!
When making the spinich mashed potatoes, do you use fresh spinach, unwilted into the potatoes as you mash them? I guess I should have eaten something before I read this…now I’m hungry.
Vote no on Prop. 94.
In answer to Kini, it’s a gas grill with ceramic briquettes. In the goulash (we just ate and it was GREAT!), I used regular paprika but added some cayenne to give it a little pop. As for OP’s comments – the spinach this week in the supermarket looked like s***, so we thawed out a one pound package of chopped spinach and pressed the water out of it before mashing it into the potatoes.
Corn on the cob – we always grill it – and baste it with butter on the grill and fresh ground pepper. There is no other way . . .
Mashed potatoes with spinach rule! My version combines something I call Potato Meltdown — a potato salad with coarsely chopped, steamed potatoes, garlic and mayo — with cooked, drained, chopped spinach, spooned into a casserole dish, topped with grated parmesan and baked 15-20 minutes at 350°.
Sissy, we actually had this meal a couple of days before I saw your post on the spinach potatoes. I brought Bob over to my computer to see them – they look really good – we’ll have to try them sometime.