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Tuesday, June 12, 2012

Sunday Funday Surf & Turf

The weather this weekend in New Jersey was unbearable (unless you were at the shore, where I hear it was lovely)! It was so hot and humid outside that you instantly felt like a sweaty mess upon walking out the front door.

But the sun was shining, a trip to the grocery store (and random stop at a winery) was made, and my boyfriend was hungry... so it was time to grill.

Earlier in the week we saw Paula Dean make a surprisingly healthy meal on her Food Network show for grilled tuna steaks. It made our mouth water so on our weekly trip to the grocery store, we decided to splurge and buy a tuna steak and filet mignon and go to town on the grill.

My boyfriend is the grill master. I am not even allowed near it to flip a burger, let alone man it, so this meal was pretty much made by him. I did all the prep work -- made the aioli, sliced and set up the potatoes for grilling. Everything else just had to be thrown on the grill.

This meal was the perfect ending to a fun weekend spent with friends and the Phillies (even though they suck right now). It gives you a great reason to sit outside with a glass/bottle of wine, set up the speakers to blast some country music and just spend some quality time with the one you love before starting a hectic week at work.

Grilled Tuna Steaks/Filet Mignon
  1. Season the tuna with salt and pepper. Lightly season the filet with your favorite rub.
  2. Grill filet to medium rare about 4-5 minutes each side.
  3. Grill the tuna steaks about 2 minutes each side so that it turns white, but still has a line of pink throughout the center.
  4. Sprinkle some sugar onto lemon halves and grill them face down so they caramelize.
  5. Lemon can be juiced over the tuna steak.
Grilled Potatoes
  1. Slice potatoes (Russet, Idaho) to be about 1 inch thick.
  2. Lay them in a tin foil bed and sprinkle with fresh minced garlic or garlic powder, Italian seasoning and drizzle with olive oil.
  3. Cover up with tin foil and grill for 30 minutes.
  4. Uncover for the last 5-7 minutes so they brown.
Aioli
  1. Mix 3 tablespoons of mayonnaise with minced garlic (2 cloves), half a juiced lemon, chives, salt and pepper.
  2. Refrigerate for a half hour before serving.

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