Anyone that knows me knows how much I love summertime. I love the weather, the beach, boating, and of course cooking on the grill. So I don’t care if it’s winter. I just slide my grill closer to the door and enjoy the food and memories of past summers. Maybe this one will inspire you to do it too.
Ingredients:
4 garlic cloves minced
2 tablespoons Dijon Mustard
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
½ teaspoon thyme
½ teaspoon oregano
1/8 teaspoon pepper
1 pound shell steak
1 bag baby spinach
1 tablespoon olive oil
1 small onion
1 container of mushrooms sliced
4 red potatoes
In a small bowl combine three minced garlic cloves, mustard, Worcestershire
sauce, vinegar, thyme, oregano and pepper. Put the steak in a zip lock bag and
coat all sides with the marinade. Place in the refrigerator for 2 hours or
overnight (the longer the better).
Clean and cut the potatoes in half. Boil them until tender.
Drain and reserve in a bowl.
Fire up the grill! Turn it up to the medium - high setting.
Grill steak on one side 5 to 6 minutes. Then turn it over and grill for another
5 to 6 minutes. I like my steak medium rare. So adjust cooking time to your
liking. At the same time add the potatoes until they are grilled.
Transfer the steak to a cutting board and let stand for 5 minutes before
slicing.
Meanwhile heat a pan on the stove with the olive oil and remaining
minced garlic, onion. Cook for 3 minutes then add mushrooms and spinach. Cook
till spinach is wilted. You are ready to slice the steak across the grain and
lay over a bed of spinach. Add the potatoes and enjoy!
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