There are a few things that my husband and I do not agree on:
Who is the better poet: Walt Whitman or Dr. Seuss?
Was Lincoln really the best president EVER?
Should steak be served with some pink or burnt to a crisp?
I cannot tell you how many times we have been about to sit down to a dinner of nice juicy, tender steak, when my husband declares that the steaks are not done, snatches them away, throws them back on the grill and puts the char in charbroil. I never serve steak when we have company, not because I am cheap, but because I don’t want to subject my guests to the frustration.
Where did my husband’s tendency to cook steak until it resembles leather come from? His mom is a bacteriologist. Enough said. Oh, I just remembered another thing we can’t agree on: The five second rule. You can probably guess which sides we take on that issue.
So it is with great pleasure that I share a picture of steak that came off my husband’s grill that not only looks edible, but was actually tender and delicious:
When I cut into the steaks and my husband saw pink, he wanted to put them back on the grill. But I was rather insistent and holding a sharp knife, so he let me keep my steaks.
- 1½ – 2 lbs. steak (I used sirloin steaks)
- 3 tablespoons lime juice
- 3 Tablespoons olive oil
- 3 teaspoons curry powder
- 1½ teaspoon honey
- Combine lime juice, zest, oil, water, curry powder, and honey in a small bowl.
- Place steaks in a container with a lid or a seal-able bag. Add half of the marinade. Reserve the rest of the marinade for basting the steaks while grilling. Let the steaks marinade for at least 2 hours.
- Grill the steaks for 10 – 15 minutes on each side, basting with reserved marinade, depending on the thickness and how well done you like your steaks.
I begin the spicy lentil recipe when my husband lights the barbecue.
- 1 cup dry lentils
- 3 cups water
- 1 tablespoon olive oil
- ¾ cup diced onion
- ¼ cup diced bell pepper
- 2 stalks celery, thinly sliced
- 1 cup diced carrots
- 1½ – 2 cups diced tomatoes
- 1 tablespoon marjoram
- 1 tablespoon rice vinegar
- 1 tablespoon fresh cilantro
- 1 teaspoon cumin
- pinch salt
- In a medium pot, add water and lentils. Bring to a boil. Cover and simmer for 15 – 20 minutes or until the lentils are tender. Drain.
- While the lentils are cooking, Saute the vegetables, except tomatoes in the oil.
- Add the sauteed vegetables to the lentils. Stir in the tomatoes, vinegar and spices. Cook over a medium flame until tomatoes are heated through.
- I thinly sliced the steak and served it over the lentils, but the lentils can be used as a side dish instead.
I also served a garden salad with this dinner, just in case my husband wrestled the steaks away from me and the kids and I needed something to tide us over.
Seriously, who over the age of 10, besides my husband, thinks Dr. Seuss is a better poet than Walt Whitman?