It seems like every time I plan to use my grill, it rains. And not just sort of rains. We're talking torrential downpours. So when I woke up to see dark skies and lots of rain last week. I figured we'd have to find some other way to make the top sirloin steak I put out the night before.
But happily, I was wrong. It cleared up just in time for dinner. I think the sun even came out.
The boyfriend wanted to do the grilling and I was skeptical. Once, he fed me a still cold in the center hot dog. And last time, he burned the chicken to a crisp (although I think it was more the skin factor rather than the boyfriend can't grill factor). I was busy making the Summer Bread Salad, so I reluctantly agreed.
And this time, he actually came through. I also armed him with an instant read thermometer so I didn't end up with well done meat or meat that was still mooing. I prefer a nice medium rare.
To add extra flavor we crusted it with salt and pepper. Delicious. The bread salad was a nice complement, although I was lazy and skipped through half the steps by just throwing the whole thing together. I didn't even toast the bread, but I needed to. It was a bit on the soggy side. Otherwise, it tasted great.
The salad says it makes 6 to 8 servings. I halved the recipe and made it four servings for 4 points a serving. I also used a whole grain baguette instead of ciabatta. I estimated the steak comes out to 5 points a serving for four servings out of a 1 1/2 pound top sirloin steak, well trimmed. But what you buy might vary. Always use the info on the package.
I'm so proud of the boyfriend's grilling. Next, I'll have to teach him how to put grill marks on the meat.