Father’s Day is fast approaching and most dads loves BBQ. Try this on Father’s Day and impress Dad!
Dr. Pepper Top Sirloin
1 cup Dr Pepper
3 tablespoons Worcestershire sauce
2 tablespoons fresh lime juice
1 teaspoon black peppercorns
1 teaspoon kosher salt
1/2 tablespoon minced garlic
16 ounces top-sirloin steak
To make marinade, add all ingredients except steak to a blender and puree. Pour the marinade into a resealable bag and add steak. Close the bag tightly, removing the air from the bag. Massage the marinade thoroughly into the meat. Marinate in the refrigerator for at least 6 hours. For the best flavor, marinate overnight.
Remove steaks from the refrigerator about 1 hour before grilling. Heat grill on medium-high. Lightly oil grates and place steak over direct heat. Grill 4-5 minutes on each side for medium rare. Remove and allow to rest for 3-5 minutes.
Enjoy with some grilled vegetables, rice pilaf and some fresh Romaine drizzled with lemon juice & olive oil, kosher salt and fresh ground pepper.
1/2 cup broken vermicelli noodles or orzo pasta
1/2 yellow onion, sliced
1 1/2 Cup Cal Rose Rice
2 Cups Water
1 tsp salt
Heat Olive Oil in non-stick pan over medium high heat (enough to just cover the bottom of the pan). Add vermicelli and onion and cook until pasta is brown and onions begin to caramelize. Add rice, and stir to coat grains with olive oil (that way the rice won’t clump together). Add chicken broth and salt and turn heat up. As soon as water begins to boil, shake the pan up just to loosen the grains but do not stir. Cover with a tight lid, turn heat to LOW, and set a timer for 20 minutes. After 20 minutes, turn the heat off, and remove the pan from the heat. Leave lid on and let sit for another 10 minutes. Then, fluff rice with a fork and it’s ready to eat! Serve with fresh lemon zest if you like.
Enjoy your meal and have a great Father’s Day Weekend!
Teri & Samantha ❀