Here’s what I made last night:
Two grilled NY Strip steaks, with a bit too much Montreal Seasoning. Grilled for 9 minutes total, perfection. They were at room temp before starting, such a simple step for perfect steaks. The montreal was rubbed in about 45 min before grilling. Couple of brushes to get rid of some of it rigth before grilling would have been ideal.
Then, inside the house, I was roughing up some pea tendrils, and sugar snap peas from our CSA box in the sautee pan. I’d done some 30 second minced garlic in butter/olive oil first. Toss toss toss. Pew pew pew!! Finish with a splash of white wine and some chiffonade of my own fresh mint!
And mojitos with the same mint!
Wonderful spring/summertime meal!