“The best steak from our grill” is a bold statement.
Bold but true. These steaks are that good.
Post-“appy” hour, we enjoyed the sunshine and just being. Big Guy welcomes the calm of a Saturday evening and I know that Maggie did, too.
Once the sun started to go down, Big Guy fired up the grill for our steaks. While I had intended to purchase a beef tenderloin, I ended up having the butcher cut four individual filets. It was a splurge but well-worth the price.
We generously sprinkled salt and pepper on both sides of the steaks and then rubbed on a layer of Dijon mustard (which would act as a glue).
In a mini food processor, I chopped up walnuts. The walnuts along with fresh thyme were liberally pressed onto each side of the steak on top of the mustard.
Since we had enjoyed an appetizer, I kept the side simple. Maggie requested grilled romaine and I happily obliged. Grilled romaine is one of my favorites. Simply drizzle with EVOO and sprinkle with salt and pepper. Grill until it’s a little limp on the outside but still crunchy on the inside. For the dressing, a green goddess dressing that is equally delicious as a dip for veggies. I jazzed up the salad with grilled homegrown tomatoes and fried onions. Yes, fried onions. What can I say, I was inspired by the wine dinner. To fry the onions, simply pour oil (I used canola) into a small pan and heat over medium-high heat. In batches, scatter thinly sliced onions into the oil and let them cook until crispy. Keep your eye on them! Remove from the oil and sprinkle with salt. They added the perfect crunch factor to the salad.
We used a mixture of chives, basil, and parsley that was bursting with freshness which was a welcome addition to the plate.
I’m not sure what it was but this steak was melt-in-your-mouth delicious. Cooked medium-rare, steak has never tasted so delicious. The mustard added a acidity to the richness of the steak while the walnuts took it over the top. Amazing dinner. Amazing wine. Amazing company.
Seriously, the best steak to ever come off our grill.