Bobby Flay’s tips for a Perfectly Grilled Steak are great. The three I think most helpful are:
- 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Slightly char one side at high the first 4-5 minutes, then flip, turn down the grill and cook 3-10 minutes to liking.
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
My husband cuts steak well–find the direction of the grain, turn and cut against that direction for more tender slices.
My mom does her baked potatoes in the microwave. Oven is great, but it takes about an hour in the oven at 425 so you have to plan for it. We put out butter, sour cream, and bacon bits (McCormick’s imitation works to make it easy) to top…chives would be good, too!
My husband brought home this Corn Salsa with feta and cilantro recipe from our grocery store, Publix. He has made a few times and I can’t get enough of it. I can’t find it online, but here it is:
4 ears fresh cooked corn sliced off the cob or cooked 12-16 oz. bag of frozen corn
1-2 tablespoons canola oil
1/2 teaspoon kosher salt, divided
1/2 cup crumbled feta cheese
2 tablespoons fresh cilantro, chopped
3 tablespoons salsa
2 tablespoons light mayonnaise
2 tablespoons sour cream
- Heat oil in pan
- Sautee corn and salt.
- Add feta, chopped cilantro and remaining ingredients to pan. Toss and serve.