The weather is changing. Nights are getting chillier. There is a certain bite to the air that says 'Fall is coming!'
To heck with Fall! I decided to grill today. As it got darker, my refusal to wear long pants or shoes seemed sillier, but I still think that dinner turned out pretty well. Even if I did mess up the grill marks.
Black Currant Steak
serves 2
1/4 cup Black Currant Balsamic, plus more for serving
2 thick steaks, whatever cut you prefer
2 Tbsp butter, melted
Salt and pepper
Mix melted butter and Black Currant Balsamic together in a large dish. Place your steaks in and make sure to thoroughly coat each side. Set aside to marinade for 20 minutes to 4 hours.
Heat your grill to high. (Oil your grates!) Sprinkle steaks with salt and pepper on both sides. Place steaks on the grill and let cook for about 5 minutes a side. They should be golden brown and a little charred.
Remove from grill and cover with foil until ready to serve.
Basil Mashed Potatoes
serves 2
1 lb russet potatoes, peeled and quartered
1 tbsp butter
1/4 cup Basil Olive Oil
Salt and pepper
Dried basil flakes
Cover potatoes with water in a medium saucepan. Bring to a boil and cook for about 15 minutes, or they are fork tender. Drain the potatoes and return them to the pan.
Gradually blend in the butter and olive oil, using a hand mixer or potato masher. Add salt and pepper to taste and garnish with basil flakes.
Now pardon me, but I need to go get a sweater.
