A Father's Day Feast

Normally I post about decluttering and organizing on this blog and I have done plenty of things in the past few months that I can blog about.  However, I was hesitant to share them all too soon for fear of running out of ideas.  I was looking through my photos though and I discovered that it will be a while before I run out of ideas for blog posts!

However, I've decided that I am going to throw an occasional recipe in the mix.  Since this blog is about "home solutions" and the kitchen is the heart of the home, I felt that I could combine my two loves, cooking and organizing, into one blog.  This will continue to mainly be an organizing blog but sometimes a recipe is just too good not to share!

Today I would like to share with you our Father's Day feast.  I few days ago I asked Mr. P. what he would like me to make for him for Father's Day dinner.  He declared that he would like steak.  This is my recipe for a very flavourful steak and one that my family really enjoys.

Marinade


1/3 cup of Worcestershire sauce
3 tbsp. honey Dijon mustard
1 large clove of garlic pressed
2 sprigs of fresh rosemary finely chopped

I got this Rosemary from a container on my back deck.  You don't get any fresher than that!  This is what the marinade looks like.

Put your steaks in a Ziplock bag and pour the marinade over.  It doesn't matter what kind of steak you use and this will actually work well with a cheaper cut of meat because the marinade will tenderize the steak.  We used Prime Rib steaks but only because we buy our beef directly from the farmer and pay the same for Prime Rib as we do for hamburger.  Buying Prime Rib in the grocery store is way out of my budget!

Place your steaks in the fridge and marinate overnight.  The next day you simply pull them out and toss them on a screaming hot grill.  I now use a method that I learned from Jamie Oliver for cooking steaks.

Have you every noticed that, as you are cooking one side of a steak, all the juices seem to bubble to the top?  Then when you turn the steak over all that juice runs into the flames.  Those juices should be inside your steak and not at the bottom of your grill.  Jamie Oliver suggests turning your steak every minute before the juices have a chance to bubble up.  We now do this with all our steaks and they are always very moist and tender.

I served this up with a corn salad and some simple sauteed mushrooms.  It would have been lovely with a nice baked potato but since Mr. P. is diabetic, we now skip the potato.

Try this recipe with a beef roast too.  Marinate your beef roast overnight in the fridge.  Put you roast into an uncovered roasting pan and put into a 400 degree oven.  Baste with the leftover marinade every 20 minutes until the roast is around a half hour from being done the way that you like.  Don't worry about boiling the marinade because you won't be using it near the end of the cooking stage.  Once the roast is a half hour from being done, lightly drizzle it with honey.  I know it sounds strange but when you put it back into the oven a beautiful dark crust will form and it is truly the best part of the roast.  It will look a little burned but trust me it will be delicious!

I hope everyone enjoyed their Father's Day as much as we did!

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