It's Monday...Now Start Grillin'

Taco Soup was what I had put on the calendar, but it just didn't sound good to me. We eat ALOT of Mexican food at our house on the weekends. Steak was on sale at Albertson's, and yes I have been checking ads for the first time in my life, so I thought I'd share one of our favorite recipes for beef that even our boys eat.


ROSEMARY GARLIC BEEF
WILD RICE
JAMIE'S SPINACH SALAD (NOT ME)
ROLLS
CORN
BANANA CREAM PIT (VANILLA WAFER CRUST)

Rosemary Garlic Beef

Ingredients:

1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches leaves chopped
2 garlic cloves minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin in 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper

Directions:

Remove as much marinade as possible from the beef. Thread the beef on skewers. Sprinkle all sides with a teaspoon of salt and pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).

Jamie's Spinach Salad

Ingredients:

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions:

Mix spinach, cranberries and almonds together. Toss with dressing.