Summer has arrived.
We are now alternating between chard and summer squash every day.
Last week we were keeping the house closed up because it was cold; this week it’s closed because it’s hot.
I opened the windows to close the shutters against the afternoon sun and a lizard fell on my head. I don’t know where it went.
In honor of summer I sent an email to Steve the Butcher. A few days later we had a clandestine meeting in the parking lot of a local supermarket…. behind the car wash. He opened up the back of his van. I slipped him a wad of cash. After a glance over his shoulder he handed me a sack of meat. Mission accomplished.
We now have steaks, lamb chops, lamb burgers and sausages tucked away in our freezer.
Grilling season is on.
Click here to Pin Grilled Sirloin with Rosemary Mushroom SaucePrint
Grilled Sirloin with Rosemary Mushroom Sauce
Summer is grilling season. Either do 2 smaller steaks or 1 large steak, then slice across the grain for serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Beef
- Method: Grilling
- 1 or 2 steaks, 16oz (500gr) total weight, sirloin, rib-eye, suitable for grilling
- 1 cup red wine
- 1 tbs balsamic vinegar
- 4oz mushrooms (125 gr), trimmed, thickly sliced
- 3 tbs chopped onion
- 1 clove garlic. minced
- 1 tbs fresh rosemary, chopped
- 2 tbs fresh parsley, chopped
- 1/2 cup beef stock
- 1 tbs olive oil
- Combine red wine and vinegar.
- Pour over steak and allow to marinate for 30 minutes.
- Heat oil in saucepan.
- Add onions and sauté 3 – 5 minutes over medium heat, until transparent.
- Add mushrooms and garlic and sauté 3 – 5 minutes longer, being careful not to let garlic brown.
- Add beef stock, reduce heat to low and simmer until reduced by half.
- Remove meat from marinade.
- Add marinade to saucepan and turn the heat up until the sauce is boiling.
- Reduce heat, add herbs and simmer until reduced again by half or more… – to a nice, chunky sauce.
- Set aside when finished, keeping slightly warm.
- Cook steak on barbecue grill over direct heat for 5 – 8 minutes per side – or until done – 140 F for rare.
- When done, remove from heat and let rest for 5 minutes.
- To serve, slice at an angle and serve with Mushroom Sauce.
Allow extra time for marinating.
You could, of course, do individual steaks – which is a good idea if you have different preferences as to how they are cooked.
I know so much more about fencing than I did 10 years ago when we put it up. Then I was only concerned about having it high enough that our energetic puppies couldn’t jump over.
I assumed that a chain link fence with less than 2 inch openings would keep the rabbits out. Oh, we knew we had to do something to keep them from digging under it but it never occurred to us that they could jump through it.
The adult rabbits can’t.
We forgot about the baby bunnies. They fly through it like it’s a mirage.
This is the clematis by our front gate:
Last year it was fine….. apparently each new generation of bunnies develops more eclectic tastes.
This year they gnawed on the stems:
Yes, those little, skinny white sticks you see are the clematis stems.
I have no idea why it’s still living.