A few weeks ago, my friend Terry and I were discussing the best method for cooking a rib-eye. Terry recommends brushing the steak with olive oil and massaging with Schwartz's Beef & Steak Spice prior to grilling. Once the steak is off the BBQ, sprinkle with kosher salt or fleur de sel and tent for a few minutes. Simple, right? In Windsor, you can find Schwartz's beef and chicken spices at Far Flung Foods in Market Square or Remark Farms.
Dinner menu:
- Sarah & Terry's Roasted Cherry Tomato Bruschetta (recipe below)
- Grilled steak -- we split an organic rib-eye from Fieldgate Organics
- Sauteed mini-bella mushrooms and caramelized onions
- Caesar Salad
- Mill St. Organic Lager to drink
Sarah & Terry's Roasted Tomato Bruschetta
(inspired by and slightly stolen from The River Cafe)
Put a bunch of ripe cherry tomatoes, cut in half, in a small baking dish. Add some minced garlic (1-2 cloves), glug or two of good olive oil, and a tablespoon or two of red wine or sherry vinegar. Toss. Throw into preheated oven 375F for 10 minutes maybe? Until they're starting to wilt and really hot all the way through but you don't want them to completely loose their shape and turn into a sauce.Olives- pit them and chop them roughly. Kalamata works well.
Bread- paint it lightly with olive oil and a little salt. Grill it. When it comes off grill rub it lightly with a raw clove of garlic.
Throw tomatoes, olives, and some fresh baby arugula on the bread, EAT.
another suggestion would be to use a bottle of Paul Newman's Caesar dressing (not the creamy version) and use that to marinate the rib eye's. then drop on the grill after an hour at room temp (susan)
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