Last night, Patrick and I "celebrated" my triathlon finish by cooking out together. I was really impressed with how well the meal came out and was super excited to share it all here. But perhaps the highlight of the evening was the Meadows banana split we shared!
Here was the meal:
Grilled Flank Steak with Rosemary Garlic marinade, with Au Jus
Summer squash saute
Corn on the cob
Summer Squash saute recipe:
1 squash, sliced
1 zucchini, sliced
2 or 3 small tomatoes, diced
1/4 cup sliced onions
2 cloves of garlic, sliced
4 shitake mushrooms, sliced
4 tablespoons of butter, cut into four squares
warm half of the butter in a pan, add all ingredients EXCEPT the tomatoes and mushrooms. Saute for about 3 to 4 minutes or until warm and covered in the butter. Stir occasionally. Add the rest of the butter, tomatoes and mushrooms saute until warm and covered.
Yum! We really liked the flank steak. It is relatively inexpensive and both of us had plenty to eat with a steak just under a pound. There is even some leftover. I used a lot of the veggies from my market basket to make the saute. Also, to use up the other veggies from the basket, Patrick and I made some fresh salsa with tomatoes, green peppers, hot peppers, onions and jalapeno. I can't wait to try it!
We had a great dinner and an incredible banana split (can you tell I love these things?!). There is only one thing I would have changed about our meal last night... we would have gotten two banana splits :)