On our way to our car Matt got inspired to take this photo. The lighting was perfect, the trees looked so green! Isn't it pretty?! We love Beacon Hill! Our car is down the hill on the right somewhere...
We finally got to Matt and Kaleen's house around 5:30. After catching up over a beer the boys started grilling our steaks and the girls got the brown basmati rice and salad together. Our combined efforts got a delicious dinner on the dinner table in no time!
The dinner table set with a glass of red wine
Kaleen's dinner plate all set up for a photo
Time to eat! In the middle of the meal I made a comment about how I should have brought a dessert. Matt C. suggested we go to Dairy Queen for Blizzards. I love nothing more than a DQ Blizzard so we were all in! DQ closed within an hour of our mid-meal point. It was the fastest clean up I have ever seen! My Blizzard of choice Sunday night was Cappuccino Heath. Did I mention I love Blizzards?! I may have even finished Matt's and then proceeded to have a stomach ache the rest of the night... which is when Matt reminded me I can't eat ice cream after 8PM because of my lactose intolerance. Oops! I'll deal with the pain any day for a Blizzard!
Lauren's review: I loved this steak! The steak was so tender and delicious. I think I found my new favorite cut of beef! Check out the nutrition info, it's low in calories too! Even better! Of course it costs an arm and a leg for beef tenderloin... I have good taste! In addition to the steak, the rub was fantastic! Perfect for spring or summer! Rustic, simple, fantastic! I love fresh herbs!
Matt's review: What she said!
Final decision: It earns a special place in the recipe box!
Grilled Rosemary Steak
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated lemon rind
1 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt
2 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Combine rosemary, lemon rind, pepper, olive oil, salt, and garlic in a small bowl. Rub rosemary mixture evenly over steaks; cover. Refrigerate 1 hour. *Our steaks ended up "marinating" with the rub for almost 3 hours*
Place steaks on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.