Rounding up a grilling menu for tonight. I love getting one of each of the sweet peppers when they are on sale and using them with the potatoes and onions. I find the red potatoes grill best, but you can also use russets or golds. The horseradish and rosemary adds a nice flavor to the lean sirloin.
It’s stormy again tonight, for more days than I can count. Some areas are getting damaging winds and lots of hail, but we’ve been lucky with just thunder, lightening and nice rains. It cools off the night and makes for pleasant sleeping, so I am grateful. Most nights there is still time to sneak in some grilling before it hits hard.
On the board tonight:
- Rosemary Steak
- Grilled Sweet Peppers and Potatoes
- Spinach/Orange Salad w/Balsamic Vinaigrette
- 1 lb sirloin
- 2 tsp fresh snipped rosemary (dried ok)
- 2 tsp crushed garlic
- 1 tbsp prepared horseradish
Mix together rosemary, garlic and horseradish. Spread on both sides of steak. Cut steak into 4 pieces. Grill 5 minutes each side for rare, longer if desired.
Note: you can marinate this steak for 30 minutes or overnight in 1 cup of red wine for additional flavor.
Grilled Sweet Peppers and Potatoes
- 1 sweet red pepper
- 1 green pepper
- 1 small yellow onion (opt. Vidalia or Walla Walla sweets if you can find them)
- 4 large red potatoes (peeling opt)
- 1 tbsp red wine vinegar
- 1 tbsp oil
- salt & pepper
Seed peppers, then slice peppers and onions into thin rings. Slice potatoes into thin slices. Tear 4 sheets of foil, large enough to hold ¼ of all ingredients and still fold over. Add ¼ of peppers, onions and potatoes to each sheet of foil. Mix together vinegar, oil, salt & pepper, then drizzle over each serving. Fold and seal foil. Grill over medium heat (not directly over flame) for 20-30 minutes until potatoes are tender.
Copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring Edition