2 T smoked paprika
2 t. onion powder
2 T Kosher salt
A pinch of crushed red pepper
(The mortar and pestle is for crushing the rosemary into smaller pieces. The dried rosemary I get at Costco tends to have long leaves, and crushing them helps bring out their flavor and aroma.)
I don't always remember to do this, but I like to drizzle a little olive oil on the steak before coating them with the rub.
One ripe tomato
Half a red onion
Fresh or dried dill and/or basil (optional)
Red Wine vinegar (Balsamic vinegar works well too; it makes the salad a little more tangy)
Kosher salt and freshly ground black pepper
Nick doesn't say what Mike and Julie did with the uneaten steaks the next morning. Probably fed them to Julie's dog, Singer. (If he's anything like my dog, they would have emerged to find them gone. We've learned not to leave food out at my house.)
(There's that dang green astro-turf tablecloth again...)
Next I'm taking on something a little more challenging: pork medallions in Marsala sauce, stuffed mushrooms, and a fun vegetable dish I found in the latest issue of Fine Cooking magazine. I can't wait to see how it turns out. After a brief blogging hiatus (mostly so I can catch up on home and work duties), we're diving into The Wedding, and there's all kinds of great food in that one, let me tell you! I'll try not to be gone too long. We've got many more books left and so much good food and wine to share!