Steak! Always a solid meal. Publix had some rib-eyes on sale, so we went for it. For sides, a good-ol’-baked potato and brussels sprouts with bacon and garlic.
To grill steaks, I take them out of the frig about 45-60 minutes prior to cooking to get to room temp. Dry them by patting with a paper-towel. I then melt some butter, paint both sides and season with pepper. (I hold off on salt until just about to serve so they do not dry out.) The grill master of the house then grills them for 4-5 min on one side and 4 minutes on the other. Obviously it depends on how you like your steak cooked – but this gets them medium. Once they come off the grill, cover loosely with foil and let rest for 8-10 minutes… DON’T TOUCH! Then salt right before you cut into them.
HUSBAND RATING: “Yeah… meat wasn’t that great. But it wasn’t the prepper or the griller’s fault.” Apparently Publix puts meat on-sale for a reason. Not the best… in fact I think it was very close to turning :(. Oh well, win some and lose some!
Brussels Sprouts with Garlic and Bacon
I found this delicious recipe from Morsels and Musings via Pinterest. I did adjust slightly though, like omitting the olive oil, as it gets too oily with both bacon and olive oil. I also cooked the bacon slightly longer than recommended for extra crispiness!
10 small brussels sprouts
2 bacon rashers, minced
2 garlic cloves, thinly sliced
2 tablespoons rock salt, sea salt or “Kosher” salt
Salt and pepper
Peel off any bad leaves from the brussels sprouts. Bring a pot of water to the boil. Add rock salt. Boil brussels sprouts for 4 minutes then drain and refresh in cold running water (this is blanching).
Cut sprouts in half lengthwise.
Cook bacon on medium-high for 2-3 minutes. Add Brussels sprouts and fry until they start to brown around the edges and the bacon crisps. Add garlic slices and fry 1 minute until softened. Drain brussels sprouts to remove excess oil. Serve hot.
HUSBAND RATING: “Love this recipe.” This was mumbled between heaping fork-fulls. Winner!