I decided to throw together something pleasant and delicious for dinner last night. It was also a bit indulgent, as we hardly eat such a large meal. So while I was at the grocery stores getting all the ingredients for this week's menu I also picked up a large top round steak that was really lovely, a bunch of asparagus, and some red potatoes. After a little thinking I decided I would cook the steak with a rub in my grill pan, roast the asparagus and make buttermilk smashed potatoes. Since I bought one large steak I cut it in half for cooking, and then we decided to split one half between the two of us. Josh will be enjoying the leftover steak and potatoes for lunch today and tomorrow. We gobbled up all the asparagus. Below are the little tidbits you might need to know to prepare this meal.
All Purpose Spice Rub
Recipe from Everyday Food; Makes 1 1/4 cups
1/3 cup coarse salt
1/4 cup packed light brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
1 tablespoon cayenne pepper (optional)
- In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.
1 bunch asparagus (appx. 1 lb.)
coarse salt and ground black pepper
- Preheat oven to 425 degrees. Clean, dry and trim the asparagus. Lay on baking sheet in one layer. Drizzle lightly with olive oil and toss with tongs to coat evenly. Add 1-2 cloves minced garlic, plenty of coarse salt and ground black pepper. Toss again.
- Bake for 8-10 minutes. Serve.
We had our meal with a nice Merlot. Red Bicyclette isn't a fancy wine, but it is an enjoyable one. And their website offers up recipe ideas to compliment their wine selection!
Stay tuned because I'll be making almost all new recipes this week!