The Labor Day menu:
Grilled, marinated New York Strip (a gift!)
Steamed and buttered Brussels Sprouts and Broccoli Crowns
Brown rice
A cheap cabernet
Blueberry Sour Cream Pie and Vanilla Ice Cream (same as the Blackberry version herein, except with Michigan's finest blueberries)
Hot Green Tea
My "Kitchen Sink" Steak Marinade
For an 18 ounce steak:
3 T Extra Virgin olive oil
1 T Maille, or Grey Poupon mustard
2 T Worchestershire sauce
1 T Red wine vinegar
2 T San-J Gluten Free Organic Tamari Sauce
1 clove garlic
Pulse all in a blender, pour over the steak, and marinate covered at room temperature for two hours, turning at least twice.
Pitch the marinade and grill the steak over a hot open flame. Delicious!
0 comments:
Post a Comment