Grillin’ Time

I know two things for sure in my house where I’m a minority. Both men like red meat and both men enjoy their red meat on the grill. So as the snow melted and the temperatures hovered around the 60 degree mark, I headed off to the local grocery store, Hy-Vee, to get a couple of sirloin steaks to satisfy these carnivorous men. Alex isn’t home often from college for the weekend so this was a treat for all.

I always put a bit of olive oil in the pan before laying my steaks in it. It helps in the marinating process and the meat doesn’t stick to the grill. I used a rub we’d picked on a trip to Kansas City and let it sit in the refrigerator for a couple of hours.grill

In the meantime, I whipped up a batch of corn meal muffins, a nod to our southern ways, and washed the asparagus spears. Then I started making the  part of the meal I really like…roasted cauliflower. I cut the head into small pieces after washing it. I allow it to air dry and then line a cookie sheet with aluminum foil and drizzle olive oil on it. I place the cauliflower on the sheet and drizzle with more olive oil and lemon juice and sprinkle some pepper on it. Most recipes I’ve seen say bake at 450 degrees for 20-30 minutes but Ken and I like ours a bit more tender so I usually bake near 60 minutes. Most times I also add several heads of garlic to the pan as well. I stir it often so both sides are equally roasted.

[If you’re a frequent follower of my posts, you know I rarely follow a recipe as written. I customize or blend several recipes together for my family’s preferences.]

I drizzle a bit of olive oil and sprinkle some Lemon Pepper over the asparagus before sending them out to be placed on the top shelf of the grill near the end of the steak’s cooking time.

To top of this meal I serve Angel food cake with fresh strawberries. This is a photo of my serving. Ken’s had chocolate syrup drizzle on it. Gotta make the guy happy, even if it’s with food this night.

dessertCopyright. April 2015. Linda Leier Thomason.

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