Saturday, March 20, 2010

Ribeye Steaks and Wedge Salad

Yep, that's what's for dinner. We were fooled into thinking Spring was right around the corner and grilling weather would be upon us. Well, then 7 more inches of the white stuff decides to blow in last night. Too bad snow, I'm grillin' some steak!!!

Ribeye Marinade

Place the steaks into a large Ziplock bag . Coat each steak with oive oil,and a few splashes of balsamic vinegar. Salt & pepper to taste. Mince 2 cloves of garlic and add along with 3-4 sprigs of rosemary.

Grill each steak 8-10 minutes per side over med. heat or until your preference. ( Grill with the rosemary as well for added flavor.)

Wedge Salad, or what we call the BLT salad.

1 head of iceberg lettuce, quartered
1 pint of grape tomatoes,
1 small red onion, sliced thin
8 slices of cooked, crumbled bacon
1 bottle of your favorite blue cheese dressing
6 oz crumbled blue cheese
flat leaf parsley for garnish, chopped fine

Arrange wedge on small plate for individual servings or a platter for "family style."  Surround the lettuce with tomatoes and red onion. Drizzle dressing on top of each portion and top with bacon and blue cheese. Garnish with parsley.