July 15, 2013 Grilled Steak with sautéed onions and carrots and salad

            We are full steam ahead with the garden.  Yesterday Suzette picked some of the first plantings of the red skinned carrots.  This afternoon I picked a basket of greens for salad and cleaned and bagged them and put them into the fridge to revive and thawed out a bone in rib steak. 

When Suzette came home we cleaned and chopped the carrots into pieces.  Then I thinly sliced a white onion while Suzette blanched the carrots.  Then Suzette sautéed the onions and carrots in olive oil and butter and seasoned them with salt and about 1 tsp. of fresh dried lavender.  

Suzette grilled the steak while I fetched a bottle of Cold Creek Cabernet Sauvignon ($3.33 at Sprouts Market about one year ago) and fetched the salad dressing, Sauce Béarnaise and salad greens from the fridge.

When the steak was grilled to medium rare, Suzette brought it in and I sliced it and we plated up the salad and dressed it and laid several slices of steak on that to make a steak salad and garnished the steak with Sauce Béarnaise and piled spoonsful of sautéed onion and carrot mixture on the plates.

This was another exceedingly fresh and delicious dinner.  The steak was tender and the overall feel of the meal was of no extra unwanted flavors.  Just melt in your mouth steak, carrots, onions and salad.   The wine had aged a bit and was also mellow and complemented the steak.

A great and simple meal.  Fresh is wonderful.

Bon Appétit