Monday, July 6, 2009

Steak is great, but so is life

What doesn't kill us only makes us stronger.

So when Mom makes three pounds of the most delicious steak that Charlie cannot eat, it only makes him stronger. Of course, he says he doesn't want to eat it anyway, but when I take a bite of the juicy deliciousness (sorry, the photo was an afterthought and it shows!), I have my doubts about his honesty. Especially since the meal was a belated Father's Day gathering.

At least now we know he'll be around for many more.

Mom's Barbecue Steak
3 pounds tri-tip steak
1/2 c. soy sauce
1/4 c. (or less) water
1 t. (or less) sugar
1 t. chili garlic sauce
1 t. Worcestershire sauce
Juice of 1 lemon
1/4 c. white wine (optional)

Marinate overnight, and turn often to distribute marinade evenly.

Turn grill on high, and cook about 5 minutes per side after grill is sizzling hot.

Like I said before, it's all about the heat!

Julie also wanted me to share the recipe for Mom's awesome Potato Salad. I make it all the time and only Chelsea seemed to like it, but maybe it's more of a hit than I suspected. Some people aren't fans of hidden fruit in their potato salad, but it helps reduce the amount of mayo you need, so I suppose that could be considered a healthy compromise.

On that note, Mom didn't add any salt to her Potato Salad last night, and it still tasted great. However, I usually add kosher salt, Lawry's Seasoning Salt and a little freshly ground pepper (and sometimes a few slices of cooked bacon chopped up!). So as usual, make yours to taste!

Potato Salad with Apples and Pineapple
4 medium to large potatoes, peeled and cut in bite-size chunks
2 hard-boiled eggs, chopped
1/2 sweet onion, chopped
2 stalks celery, diced
2 baby dill pickles, diced
1 apple (she used Fuji but isn't particular), chopped
1 small can pineapple tidbits
1 T. mustard
2 T.-1/4 c. mayonnaise

Mix all ingredients and chill before serving.

1 comment:

  1. Julie is going to make mom's potato salad tonight. I'm sure it will be a hit at this party!