yum numero two

Ok, so I grabbed you with dessert first. Tricky....

From the wonderful Nelya of the inspiring(every post) Head Over Heels blog, we receive the second installment of our recipe gig. This is so good. So good.

Chili-Rubbed Skirt Steak and Romaine-Heart Salad

Adapted from Martha Stewart Everyday Food Cookbook, November, 2006

http://www.marthastewart.com/recipe/chili-rubbed-skirt-steak)

We ate this all summer long. Seriously. All.Summer.Long. And by we, I don't mean myself and the dear man while the boys ate the usual standbys, pasta, hotdogs, and such. Nope, all four men ate this delicious, easy peasy steak and when I say eat, I really mean devoured. Yep, it's that good. Coupled with a nice green salad dressed in that creamy, yummy dressing and our favorite Nan bread (hello Publix Deli) brushed with olive oil and grilled to crisp perfection, you have a lovely, delicious meal.

Ingredients

Serves 6-8

• 4 teaspoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons light-brown sugar
• 1 teaspoon dried oregano
• Coarse salt and ground pepper
• 2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
• 1 tablespoon olive oil

Directions

1. Heat grill to high. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
2. Place the steaks directly on grill, and grill 3-5 minutes per side for medium-rare. Or to your preferred state of doneness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes.
3. Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.

And if you still have room, may I suggest these gorgeous, gooey, close to sinful macaroons. You can never go wrong with an Ina recipe, but just to up the sinful factor, once cooled, I dip these glistening beauties in some melted chocolate...just half of the cookie mind you. I know you're not supposed to melt chocolate in the microwave, but I put my semi-sweet chocolate chips in a microwave safe bowl, nuke them at 10 second intervals, stir each time...continue until melted. Works like a charm every single time. Just dip and repeat. Then, pile them up on a simple white plate and watch how quickly they disappear! Recipe can be found here:

http://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe4/index.html

Thanks, Nelya. How delicious is this? Coming soon....be inspired by the creative mind of Mise over at Pretty Far West.

(steak image via Martha Stewart macaroons unknown)