In fact, I've just been so busy as of late that I haven't had a chance to share my delicious Friday dinner. There's something about ending a long week with a large piece of grilled red meat that satisfies the soul. Paired with an outstanding Zinfandel, and I'm a content man - beautiful woman at my side of course.
I say it all the time, but what's the point of going out when you can entertain and eat incredible meals at home? Sure, I like to get out and socialize - but romantic meals at home typically always win out in my book.
So what's the issue? Well, I suppose you need to find that beautiful woman who can indulge in a killer steak without feeling guilty. Tougher than it sounds. I found mine. You can too!
Start cooking gentlemen!
MM
Grilled Ribeye Steaks with Sour Cream and Chive Potatoes and Blue Strawberry Balsamic Spring Greens
2 Large Russet Baking Potatoes
2 8 oz Ribeye Steaks
Kosher Salt
Fresh Cracked Pepper
2 Large Handfuls Spring Greens
4 Large Strawberries, ends removed and quartered
Crumbled Blue Cheese
Extra Virgin Olive Oil
Balsamic Vinegar
Sour Creme
Chives, sliced
Preheat oven to 400 degrees F. Thoroughly rinse and scrub potatoes, place in the oven, and bake for 50 - 55 minutes; remove and set aside. Meanwhile, set steaks out and allow to come to room temperature; season liberally on both sides with salt and pepper. Grill steaks for 5 - 7 minutes on each side over medium high heat, turning once for medium rare depending on the thickness and cut. Arrange greens on a serving plate and top evenly with strawberries and crumbled cheese. Whisk together three parts oil to one part vinegar with a pinch of salt and pepper in a small mixing bowl. Pour dressing over greens. Pull the steaks off the grill and allow to rest for 3 - 4 minutes. Meanwhile, slice open potatoes, add butter, sour cream, salt, and pepper to taste and garnish with chives. Plate potatoes and steaks next to the greens. Serve.
Posts
No comments:
Post a Comment