I'm Salivating Just Writing About It
Last night, we had the best dinner ever. It was so good that I’m still glowing today. It sounds simple – steak, potatoes, and asparagus. The genius is in the preparation of all three items and in the selection of the cut of steak. I simply must share the joy.
This meal is simple and quick to prepare. You will need a George Foreman Grill, a crock pot, and an oven.
Beef Strip Steak
(Strip Steak is a nice fat steak cut, like you’d see in a restaurant. I get mine from the meat counter, not prepackaged.)
Heat your George Foreman Grill. Sprinkle salt, pepper, and liquid smoke on both sides of the steak. Place the steak on the grill, close the lid, and cook until the meat reaches your desired level of done-ness.
(Your steak will be delightfully firm and almost crispy on the outside. The inside will be juicy and tender.)
Scrub the potatoes. Prick the skins with a fork and sprinkle with salt. Wrap in aluminum foil. Place in a crock pot. Turn to low and allow to bake ALL DAY (10 – 12 hours).
(The long, slow cook carmelizes the potato flesh. The potato will be golden brown inside, instead of white, and will taste incredible.)
3 cloves of garlic
Non-stick spray or olive oil
Heat oven to 400 degrees. Wash and trim asparagus. Peel garlic cloves and slice into thin cross-sections.
Spray a baking pan with non-stick spray or coat it with olive oil. Place asparagus in a single-layer row across the pan. Tuck the individual slices of garlic between the stalks. (I prefer one slice between EVERY stalk, but that may be a little much for most folks.) Sprinkle with salt and pepper. Spray with non-stick spray or drizzle with olive oil.
Bake for 20 minutes.
(The tips of the asparagus will be almost crunchy. This is a good thing. We eat the stalks with our fingers. Yum!)