Fri: Sorry I'm so behind...

Let's just say I underestimated the work required to maintain two blogs, run a national organization, and also report on the last two weeks of legislative session. Sue me. ;)

Tonight was one of my favorite meals - steak, white pepper pilaf, and grilled asparagus. In terms of effort vs. reward, it really doesn't get much easier.

Rare Steak

(Food Lion strip. consistently the best steak I've had here in NC)
Sprinkle lightly with salt, pepper, and garlic powder. Stab with fork to push the spices inside the beef.
Warm up grill on high for 3-5 minutes.
Grill steak on high for 2-3 minutes per side.

*Tip - if you push on the steak on the grill with your finger and it doesn't spring back at all, it's still raw. If it springs back kind of slowly, it's rare. If it pops right back up, it's medium. And if you can't make a dent in it with your finger, it's well-done - though why anyone would do that to a decent steak is beyond me.

Grilled Asparagus

Get a nice bunch - skinny, with purple on the tips and ends that aren't desiccated.
Rinse bunch. Snap off bottoms of stems wherever they naturally snap - that's the fibrous stuff you don't want to eat anyway.
Get a big piece of foil. spread out the asparagus a little, drizzle with a LITTLE olive oil, and add some sea salt. (You can also use an oil-based Italian dressing, but why would you, really?)
Fold up the foil in a packet that won't drip oil into your grill. (Wider is better for grilling.)
Start it about 5 minutes before the steak. I usually start it on the rack closest to the heat for a few minutes, then move it to the top shelf when I put the steak on, and take it all off the heat at the same time. (If the asparagus is thick, you may need to start it even earlier.)


White pepper pilaf

1 sm-med yellow onion, finely diced
3-4 cloves garlic, minced
3 tbsp butter (unsalted)
1 1/4 cup rice (we do basmati)
2 1/2 cups chicken bouillon, broth. stock, whatever
1/2 -1 tsp ground white pepper (start low - you can't take it out)

Melt the butter and saute the onion in it till it's translucent.
Add the garlic and saute till it's golden.
Add the rice. Stir it into the butter mixture to coat it.
Add the pepper.
Add the bouillion.
Bring to boil, then cover and simmer for 20 minutes, checking and stirring periodically.