Sunday, August 23, 2015

Friendship Fare

Our picnic fare at "Friendship Hill" featured grilled vegetable steak salad and a mini farmers market melon.  The salad was inspired by Fine Cooking Magazine.   

Grilled Vegetable Steak Salad

(Serves 2)

Marinate steak in olive oil, garlic and thyme mix for 1 hour in the refrigerator.
2 teaspoon olive oil
2 garlic cloves, crushed
4 sprigs thyme
6 ounce sirloin tip steak, cut carne asada style (thin)
Grill steak on stove-top iron grill about 4 minutes per side.  Slice with the grain in 4 inch strips, then slice across the grain in 2 inch strips.

Marinade for vegetables
Mix oil, vinegar, garlic and clove. 
1 tablespoon olive oil
2 teaspoon balsamic vinegar
1 garlic clove, crushed
1 teaspoon basil leaves

Grill vegetables, one layer at a time, on stove-top iron grill.  Brush each side of vegetable strips with marinade before grilling.  Grill 5 minutes on each side.
1 red pepper, seeded and cut in strips
Yellow summer squash, cut diagonally 1/2 inch thick, 8 slices
Zucchini squash, cut diagonally 1/2 inch thick, 6 slices
Add corn to grill with last of the vegetables, cooking and turning until lightly browned.
1 ear of corn, cooked and cut off the cob
Refrigerate vegetables with steak strips overnight.

Add the tomatoes the morning of the picnic.
2/3 cup cherry tomatoes, halved (quarter larger tomatoes)
When ready to serve, garnish with cheese and mozzarella cheese.
Fresh basil leaves
1/4 cup mozzarella cheese, shredded

Our picnic today was at Friendship Hill National Historic Site near Point Marion, Pennsylvania.  This was once the home of Albert Gallatin, Secretary of State in the early 1800s.

Soon, my best friend and I will celebrate 39 years of marriage.  It's doing things like this that makes our marriage a good one!

 Have a great week!


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