Savory Saturday (2)

A meal in honor of Summer Love!!!!

Summer Steaks, Rosemary Garlic Potatoes, and Fresh Broccoli:

(Got recipe from Ucrop's which is now Martins)

Ingredients:

• 1 1/2 lb boneless NY strip steaks
• 12oz. fresh broccoli florets
• 1 lemon (for juice)
• 2 teaspoons roasted garlic
• 1 (20oz.) pk. refrigerated red potato wedges
• 1/2 tablespoon butter
• 1/2 cup Italian dressing with cheese
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Olive oil
• 4 teaspoons dried rosemary
• 1 teaspoon Montreal Steak seasoning
• 1/2 teaspoon seasoned salt
• Large zip lock bag
• 1 sheet aluminum foil

Steaks:

• Preheat grill.
• Combine Italian dressing, worcesterhire sauce, and dried rosemary in zip lock bag; shake to mix.
• Add steaks (wash hands), seal tightly and knead bag to coat steaks.
• Let stand 10-20 mins.
• Place steaks on grill, closed grill. (wash hands)
• Grill 4-7 mins. on each side or until internal temp. is 145 degrees F.
• Slice steaks or cut into portions and serve.

Potatoes:

• Preheat grill.
• Combine olive oil, rosemary, montreal steak seasoning, and roasted garlic in large bowl.
• Spoon potatos into center of bowl; mix together.
• Spoon potatos into center of foil; bring up foil sides, then double fold top and ends to seal the package.
• Grill 20-25 mins; turning  once, or until potatos are tender when pierced with fork.
• Serve with steaks.

Broccoli:

• Break broccoli into bite size pieces.
• Place in microwave safe bowl.
• Add water, cover, and microwave on HIGH for 4 mins.
• Stirring once or until desired tenderness.
• Drain, squeeze juice of one-half lemon over broccoli.
• Stir and season with salt and butter.

(You can use a bag of broccoli steamers, to save time if you want, works just the same.)

I recommend salad and bread with olive oil and parm dip for starters, and something chocolate for dessert !!!!!