- grilled marinated steaks
- roasted potato wedges
- caramelized brussels sprouts
First, I marinated them for about three hours in a mixture of red wine vinegar, olive oil, chopped garlic, salt, pepper, a tiny bit of sugar, and a small amount of Worcestershire sauce. I think this went a long way toward helping tenderize the meat. Then I grilled them over high heat for only three minutes per side (did I mention they were SUPER thin?), letting them rest for about five minutes before serving. I'm really happy with how these came out -- they had a fantastic flavor and weren't tough at all! Success!
For the potato wedges, I just cut some russet potatoes into fourths lengthwise, plopped them onto a foil-lined baking sheet, drizzled them with olive oil and sprinkled them with salt and pepper. Then I stuck them in the oven at 425 degrees for about 45 minutes. This turned out to be a tad too long, actually -- they were chewier on the outside than I would have liked. Tasty, though! Next time I'll knock back the time or the temperature, or both.
The brussels sprouts were trimmed and cut in half, then steamed in the microwave until crisp-tender. I melted a couple of tablespoons of butter in a large skillet over medium-high heat, then added the sprouts along with just a bit of red wine vinegar and sugar to help speed the caramelization along. Once they had gone golden, I sprinkled on a bit of salt and pepper and served 'em up! I LOVED brussels sprouts prepared this way!