Tonight’s Menu: Steaks over spinach with Olive oil dressing, caramelized onions, cheesy potatoes and Jalapeno cheddar focaccia
Just a reminder that cooking is a great experiment. You never know something wont work unless you try it. I’m all about trying new things and am typically not scared to just throw things together. Tonight was a good example of that. I pulled a package of meat out of the freezer not quite knowing what to expect. As I have stated in previous posts, we ordered a 1/4 of a cow this past spring. I was out-of-town then the meat came so I was not there to divide it up and see what we got. So it’s a surprise when I dig in the freeze to see what all we have down there. I have a rather limited experience with all different cuts of meat. We are a steak family and we use hamburger meat, and chuck roasts but that is the extent of the cuts of meat I’m used to cooking with. So I pulled out a small package wrapped in white butcher paper and the label said Tri Tip. I looked it up online and read that it was a tougher cut of meat that should be used as fajita meat or marinated. When I opened the package it looked like two decent steaks. But I went ahead with the marinade that I made up. I put the steaks in a zip lock bag with about 1/2 cup of Soy Sauce with a couple of heaping tablespoons of Horseradish and several fresh basil leaves. I let it marinate for 24 hours.
I have noticed the bread does funny things here when we have lots of humidity. We had a good rain storm today with about 1/2 inch of rain in about 20 minutes.
Then on to the next step- Veggies:
Now I need a sauce for the steak and spinach. Again something I just kinda make up. I pour some olive oil in the blender and add fresh parsley from the garden. Then add a splash of Red Wine Vinager, and a garlic clove.