Saturday night we had Craig's boss and his wife over for dinner.
I love saying that... Because it sounds fancy. The guy at the grocery store meat counter said "oh... the boss is coming for dinner=Big Deal".
Most people think so when I say that, but they just don't realize my husbands boss and his wife are like our family. When the boss man hired my husband on for this job it required us to relocate and move to a new state, new town, new job on the Monday following our wedding. I'm serious.
But let me tell you... They welcomed us and included us and acquainted us with this little place we now consider home. If we are here for holidays, we are with them, when any of us have anything (sick, happy, sad, tired) we cook for each other... Their daughter is our dog sitter/house sitter/baby sitter extraordinaire and our little boy is apparently head over heels for their little boys (who is actually about to graduate from high school) girlfriend. Who knew a 1 year old flirts, but Jo Jo you have some competition!!
So after they treated us to "homemade coca cola BBQ sauce" pulled beef and pork sandwiches on Saturday for lunch we decided to have them over for a little pre-summer dinner. I got the idea for this very very very yummy meal from PointLess Meals.
I was originally excited about the flank steak... then I saw the tomato salad... then I was drooling. We added some grilled corn and had the perfect meal!
I am going to be crazy and just give you all three. They are all easy peasy and ah-maz-ing!
Originally From Pointless Meals
Serves 4 (sparingly... if you are feeding men I would recommend doubling the recipe)
- ¼ c. balsamic vinegar
- 1 T. Worcestershire sauce
- 2 tsp. dark brown sugar
- 1 garlic clove, minced
- 1 lb. flank steak
- salt and pepper
Combine first four ingredients in a large Ziploc bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.
adapted from Pointless Meals
- 2-½ c. grape tomatoes, halved
- ⅓ c. diced red onion
- 3 T. Gorgonzola cheese (or double if you love this stuff as much as I do:)
- 1 Tbs olive oil
- 1-½ tsp. white wine vinegar
- 1 Tbs balsamic vinegar
- ¼ tsp. salt
- ⅛ tsp. pepper
Place tomatoes, onion and cheese in a bowl. Mix dressing ingredients together. Drizzle over tomato mixture. Toss to coat.
Place the cleaned corn on the cob in foil. Salt and pepper the corn and then place a few pats of butter on top. Grill for 20-25 minutes. Open foil and sprinkle a little Parmesan on top. Serve warm:)
Alright. That is a heck of a summer dinner post. I cannot wait to make this exact meal again very soon!