Early Spring Grilling!! Make it happen.

Before (potatoes missing):





After:






This is a simple summertime-style meal that satisfies that craving for grilled foods.

Step 1, Roasted Potatoes: set the oven to 425, cut up a few Yukon into a coarse dice and coat in a bowl with olive oil, sea salt, and a couple of cloves of crushed garlic. Roast for 30 minutes while preparing the rest of the meal.

Step 2, Steak: light the grill, charcoal preferably!! coat T-Bone lightly with sea salt and coarse ground pepper.

Step 3, Veggies: brush sliced veggies such as onion, green pepper, and yellow squash lightly with a vinegarette (I happened to have a leftover dijon vinegarette handy!). grill alongside steak to desired doneness.

Step 4, Wine Sauce: chop sweet onion or shallot into a small dice, enough for a handful. saute with butter for 5 minutes, then add 1 cup red wine and 1/2 cup beef boullion. crush a tiny amount of dried rosemary for extra depth. add a few diced crimini or button mushrooms. reduce over 15-20 minutes.

Step 5, Plating: serve steak with grilled veggies and roasted potatoes with sauce over the top.

Served best with a glass of cabernet and warm thoughts of summer and friends!!