We planned our cuisine for Fathers Day to consist of a “surf and turf” menu. I went to the butcher counter in the local supermarket earlier this week and asked for a couple of beef tenderloin steaks and some fresh Atlantic salmon filets.
We baked the salmon and some potato wedges on the outdoor grill with the hood closed. When they were mostly done, I opened the hood and put the steaks on the grill. We like our steaks medium rare, so they were on the grill for about twenty-five minutes.
We served the entree with the aforementioned potato wedges, baby green peas and asparagus spears (lots of fiber y’know). A sumptuous Fathers Day meal, indeed. 🙂
My stepson, official “Master of the Grill”, made us all a very nice dinner today.
Great steaks, and his girlfriend made some pasta and a potato dish that were equally great.
Great! Happy Fathers Day!
Great Plate!
Coming from Kini, the “great plate” remark is flattering, considering some of the great plates that show up on Kini’s site.