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The Weekend Steak Out

July 22, 2012

It has been a long week for the Fields Family and Friends Home Cooking Family.  Our friends at the Chop Shop had Sizzlers on sale, so we treated ourselves to a Steak dinner.  Yukon Gold potatoes baked in the oven, onions, garlic, and olive oil in a foil packet roasted on the grill, toss salad with most every vegetable imaginable, and steak on the grill.

It was hot outside and even hotter by the grill, but I manned that grill like the pro I am.  The sizzlers were juicy, tender, and oh so tasty.  My wife and sister set the table and prepared the salad and potatoes.   We sat down to a real feast.  I have got to get better and remember to take photos BEFORE we eat, but I just couldn’t wait cause the food was too good.

We had a several bottles of store made dressings to serve on the salad, but I like this quick, mustard tinged, vinaigrette.  It is really light and sharp and is a great contrast to the fat of the meat.

Mustard Vinaigrette

3 T. red wine vinegar

1 T. dry mustard

1 clove garlic minced

1 T. shallot minced

2 T. water

1/3 to 1/2 C. EVOO

In a cruet or mixing bowl, whisk together the all but the EVOO.  Continue to whisk; slowly streaming in the EVOO.  Add enough oil to emulsify the dressing.  Taste.  Add salt and pepper to taste.   This is also good brushed on fish during the last 3 minutes of cooking.

We would love to know what your favorite weekend meal is.  Please comment below or via Twitter or email.

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