Thursday, July 6, 2017

With Steak...Consider Tomatoes, Not Potatoes


Admittedly, Steak and Potatoes is a tempting dish, but it might be better suited for a time when sweaters are needed,  In these days of short sleeves and bathing suits, we have a better way to serve up that summer steak. Kate Heddings with Food and Wine Magazine stopped by Tonia's Kitchen to talk about Chef Pete Evans and his Grilled Steak and Tomato Salad with Green Olive Dressing. Most of the ingredients are pretty standard, except one, Chef Pete adds sparking mineral water.  And that really makes it hum!  Kate says to chop the tomatoes and infuse them with the mineral water, the place on the grill.  It's a magnificent taste that makes for an amazing steak, and salad!