Date Night! Instead of going out, put the kiddos to bed (mine are all gone for the evening!), and heat up the grill for a special ‘Night In’!! I bought these Delmonico steaks at the Amish Market and seasoned them with the perfect blend of seasonings. Raf fired up the grill and had them ready in no time. Meanwhile I prepared a delicious caramelized pear & pecan salad with feta and mixed salad greens. Simple but very very flavorful. ENJOY!!
Garlic-Herb Delmonico Steaks
2 garlic cloves, minced
zest from 1 lemon
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped sage leaves
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme leaves
1/2 teaspoon salt
fresh ground pepper (as desired)
2 Delmonico steaks (or your favorite steak)
drizzle extra virgin olive oil
Place the garlic, lemon zest, parsley, sage, rosemary & thyme on a cutting board. Using a very sharp knife, chop them; combining them as you chop them very fine.
Drizzle olive oil on both sides of the steaks. Spread the finely chopped garlic & herb mix all over the steaks. Let the steaks sit and marinate while the grill heats up.
Grill steaks 3-5 minutes on each side, depending on your preference. (See Heidi’s guide to cooking steak in her Filet Mignon with a Blue Cheese Cream Sauce post)
Meanwhile, prepare the Caramelized Pear Salad.
Caramelized Pear & Pecan Salad with Feta
1 red Anjou pear, cored & diced
2 tablespoon butter
1/4 cup brown sugar
1/2 cup pecan pieces
5 cups mixed salad greens
1/4 cup feta cheese crumbles
Put the diced pear, butter and brown sugar in a medium skillet.
Heat the skillet to medium-high heat; stir to combine the pear with the melting butter and brown sugar. Cook on medium-medium low for 5-8 minutes until pear is softened and has caramelized, stirring constantly.
Remove the pear with a slotted spoon and reserve. Add the chopped pecans into the caramel sauce in the skillet and turn the heat up to high. Bring to a bubble and stir pecans constantly for 1-2 minutes until caramelized. Remove pecans and place on a cutting board that’s been sprayed with cooking spray; spread into a single layer to cool.
When steaks are removed from grill and resting; divide mixed greens between two bowls. Top with cooled pecans, caramelized pears and feta cheese.
Make sure to enjoy the ‘Night In’ with your favorite person!