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Asparagus, Avocado, Cherry Tomato Salad
Barbecued Sirloin Steak
Grilled Potatoes with Basil Butter
Sautéed Mangetout with Spring Onions
Menu Plan for the week of May 24, 2013: Saturday's Recipes
Asparagus, Avocado, Cherry Tomato Salad
Barbecued Sirloin Steak
Grilled Potatoes with Basil Butter
Sautéed Mangetout with Spring Onions
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
If you have spinach left from last night's salad, lay it on plates and serve the Asparagus salad on top. Use any cut of steak you like for the main course.... But sirloin is always good. As you can see, we like our steak medium rare.
Asparagus, Avocado, Cherry Tomato Salad Preparation and cooking time: 15 minutesThis is a wonderfully flavorful, simple salad. Allow the asparagus to marinate in the vinaigrette for 10 - 20 minutes before add the the rest of the ingredients and serving.
1 avocado
3oz (90gr) cherry tomatoes
6oz (180gr) asparagus
2 tbs fresh, snipped chives
1 tbs soy sauce
1 tbs Balsamic vinegar
2 tbs salad olive oil
The vinaigrette: In a bowl, large enough to hold all of the ingredients, mix soy sauce, vinegar and oil, it won't emulsify.
The asparagus: Snap off ends of asparagus. Roll cut asparagus in 1.5 inch (4 cm) lengths. Fill a large saucepan half full of water and heat to boiling over high heat. When boiling, drop in asparagus and parboil for 2 minutes. Drain and immediately rinse with cold water. Spread them on paper towels and pat dry. Add to vinaigrette.
To finish: Cut avocado into cubes; add to asparagus. Slice cherry tomatoes in half; add to asparagus. Snip chives and add. Stir well to combine and serve.
We get a cut called a 'faux filet' - I have no idea why it's called that... I think it would be the equivalent of a sirloin, but use any steak suitable for your budget and for grilling. If you slice the steak, at an angle, even a tougher cut is delicious - and they usually have more flavor!
16oz (480gr) sirloin or top round (suitable for grilling)
2 tbs ketchup
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
1/2 tsp garlic powder
1 tsp dried oregano
2 tbs olive oil
Combine ketchup, Worcestershire, vinegar, oil, garlic and oregano. Spoon on both sides if steak and allow to marinate for 15 - 30 minutes.
Cook steak on barbecue grill over direct heat for 5 - 9 minutes per side - or until done - 140F (60C) for rare. Use thumb test, meat thermometer or, as last resort, by slicing into center and looking. When done, remove from heat and let rest for 5 minutes. Slice at an angle about 1/2 inch thick (1.25cm) and serve.
Can be cooked under broiler - start with 7 minutes per side.
Potatoes, lightly coated with oil and roasted on the barbecue grill to a golden brown; finished with some fresh Basil Butter: Perfect summer food!
2 medium potatoes (10oz, 300gr)
1 tbs olive oil
1 tsp paprika
1 clove garlic
1 tbs snipped fresh basil
1 tbs snipped fresh chives
2 tbs soft butter
Finely mince garlic. Snip herbs. Mix butter, garlic and herbs, set aside.
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put oil and paprika into bowl and mix. Add potatoes and stir, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again... and you should have one of these. Cook on barbecue (grill) for 30 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
To finish: Put potatoes into a bowl, add basil butter and toss well, to melt butter and coat potatoes.
Spring onions are the small, round white onions that appear in spring. If you don't have them use green onions. If the snow peas are small, leave them whole. If they are large (2", 5cm) cut in half of thirds, at an angle.
3oz (90gr) mangetout, snow peas
2 spring onions or 4 green onions, including tops
2 tsp Balsamic vinegar
1 tsp soy sauce
2 tsp olive oil
Peel and slice onions. Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired.
Heat oil in nonstick skillet over medium heat. Add onions and mangetout, 5 - 7 minutes, stirring frequently. Add vinegar and soy sauce, stir to combine and serve.
Cooking Schedule: 40 minutes for menu |
Make basil butter, set aside |
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