What an amazing weekend. The weather was so fine and the company too. My two sons came home so we were all together. My sister and her husband and son came on Saturday. It had been too long since I saw her and her family and it was so nice to catch up. We sat outside and soaked up the sunshine. The boys even played a little wiffle ball. On Sunday after all the activity had settled I went on a nice long walk. I didn’t wear a coat and I actually got hot! I think I can now say Spring is really here in Maine.
Another great thing about this season is the grilling can start up in full force. Last weeks menu allowed for it and a new gas grill helped immensely. This past week we grilled BBQ chicken, pork chops and steak.
As you can see we even grilled the sweet potatoes. Served with some nice spring asparagus this meal was a perfect meal to end the week. To top off the experience we ate outside for the first time this season!
The recipe for this week is Grilled Steak. My father really knew how to do it and now my husband does too. It is possible to mess up a steak. Even if you have a really good cut.
It is important to get a good cut of steak. We get a half a cow from a family down the road. The cows are grass fed and graze right next to a lake. We usually get beef twice a year. It usually lasts depending on the size of the cow. So good cuts of steak that we get are Porterhouse, DelMonico, and rib eye. Those are the only ones that will really be good grilled. Any other steak cut will need to be marinated and cooked low and long. There are other good cuts of steak that you can get. Ask your local butcher, or a farmer that raised beef.
Take your steak and butter it. Some people think this is weird but this is how my dad did it and how we now do it. After you butter the meat shake salt, pepper and garlic powder on it. Let it sit for a few minutes while you get the grill going. Make sure your grill is hot!
Add steaks to a hot grill and cook. Maybe keep it on there about 2 minutes or so. Then flip it over using a spatula or tongs. You never want to poke a steak because you let out all the great juices and you encourage flame in your grilling. So flip it over carefully and cook for another 2 minutes or so.
Then turn down the heat or move the meat to an indirect part of the grill. Now cook on each side again for a little longer. As you know everyone has a different preference for how done steak is. My husband likes it medium rare, which means a little red juice is still running out of it. The girls and I like ours a little pink but not as rare as my husband. You can check your steak by transferring it to a plate and cutting into it a little. My husband will take his steak off first so ours will cook for a bit longer. When it is done take it off the grill and let your steak sit for a few minutes before cutting into it. I know it will be hard but start eating your veggies first. They cool off faster anyway.
There you have it. Welcome to grilling season!
Here is our menu for the week.
Monday: Pasta with shrimp, garlic, onions, and grape tomatoes.
Tuesday: Focaccia bread and salad
Wednesday: Garlic chicken (Indian style) and rice and cauliflower
Thursday: Short ribs, green beans, and cubed red potatoes
Friday: Fish on the grill with chips and veggie
Saturday: Pork roast with mashed potatoes and broccoli
Sunday: Tuna Noodle casserole
Enjoy your week and if you have a menu idea to share please do!