Springtime brings a couple pastor’s conferences for my husband to enjoy. Preachers need preaching to just like we do! He spent a good bit of the last week away from me at The Wilds for their Power in the Pulpit Conference. What a refreshment it was to him!
I wanted to plan a special meal for him to have upon his return home, so I planned this grilled Sirloin with Charred Tomato Salsa. We enjoy grilling steaks, but I typically always make the same Teriyaki Marinade. This recipe is a great change. It tastes healthy and really wakes up a plain ol’ grilled steak! I had a little extra meat and salsa left over – that will make some delicious beef burritos!
Charred Tomato Salsa
1 14.5 oz Can of Fire Roasted tomatoes
1/2 Cup Red onion, thinly chopped
1 tbl red wine vinegar
1 tsp olive oil
1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. black pepper
Combine ingredients in a bowl. Serve at room temperature with grilled sirloin steak.
I love fresh asparagus, but have never had it fresh from the garden. We have a dear pastor friend who dropped off some for us – wow! What a difference it makes to have it so fresh!
I placed the asparagus on a sheet pan, drizzled it with olive oil, then salt and pepper. Bake it at 400 degrees 6-8 minutes. I like it crisp-tender.
I served a twice baked potato along with it to round out the meal.
For dessert I made Sunflower seed cookies. If you like Pecan Sandies you’ll like these. They’re a little salty mixed with the sweetness of the dough. They’re thin, crispy rounds of goodness!
Sunflower Seed Cookies
1 cup butter or marg., softened
3/4 Cup shortening
2 Cups sugar
1 T water
1 tsp vanilla
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Cup roasted salted sunflower seeds
Cream butter, shortening, and sugar. Add water and vanilla; mix well. Combine dry ingredients; add to creamed mixture; mix well. Add sunflower seeds. Shape into 1-inch balls; place 2 in. apart on greased baking sheets.
Flattered with a glass dipped in sugar. Bake at 350 degrees for 11-13 minutes or until lightly browned.
Remove to a wire rack to cool.
Yield: About 10 dozen
I think my husband was pretty glad he came home – even if he did have to grill the steaks!
What’s been cookin’ in your kitchen lately?