Each school year seems to go by faster and faster, and the hard work is rewarded with one month off (without pay). During my summer break, we had an unexpected treat. Craig's college age niece came to visit us, from Missouri. She's been enduring triple-digit temperatures--so when I apologized for the overcast and cloudy 60-ish degree weather, she responded that she was thrilled to have a chance to cool off.
Cuisine at Home issue. The front cover photo had my mouth watering, and I made a mental note to make it. The time had come!
I realized that I had all of the ingredients to make this recipe, so off I went to make this recipe! I've never been to Tuscany (and it's on my bucket list), so I decided that Tuscany was coming to our own California backyard.
Bring the liquids to a boil, and remove from heat.
Add the shallots, sprinkle with salt, add some pepper, cover and let sit for at least 15 minutes (or make it the night before. Done.
Chop some fresh mint and basil, and add to extra-virgin olive oil and orange zest.(I almost didn't add the mint, because my husband claims he doesn't like it-- more on that, later.)
Add some fresh minced garlic, salt and pepper and add this to a shallow dish. Set aside.
Grill the steaks for about 5 minutes, each side. The steaks I bought weren't 3-inches thick, so these took about 6 minutes to cook to medium.
Set the steaks into the olive oil mixture, cover with foil and allow to rest for five minutes; flip the steaks over and serve with the pickled shallots.
Pour your choice of beverage to go with this steak. Serve the steak with the pickled shallots-- which Becky wasn't quite willing to try. (Kids... even at 21, she's slowly branching out from loving grilled cheese sandwiches.)
VERDICT: It think that Becky's critique of the steaks speaks volumes-- "these are the best steaks I've ever had in my life!" (All 21 years...hahaha)
For me, that's the ultimate compliment. Craig loved the steak, too. I loved the look of surprise, on his face, when I told him he just ate mint. You see, Craig has always shunned the idea of mint in any kind of food. He says it's too overwhelming. Ha! The mint, orange and basil is lovely combination and has a perfect summertime balance of flavors. Yes, I'd make this again, and I hope you try it.
My summer break ended two weeks ago, and I'm one very busy little worker bee. Things are starting to settle down, so I can share recipes more often with you. Yes!
A printable recipe card is at the end of this post.