If you're grilling steaks this Memorial Day Weekend, why just have steaks? First of all, get your steak (and all your meats) from Roberts' Specialty Meats. Then give it some kick with this simple but flavorful garlic and herb-rubbed steak topped with a zesty chimichurri...
3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh chopedcilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper
In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Leave the steaks out (unrefrigerated) for about a half-hour before grilling to come to room temperature.
Preheat the grill to medium-high, clean it, and oil it.
Put the steaks on a hot spot on the grill to get a great sear. Once both sides of the steak are well-browned, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature (about 140-150 internal temp for medium-rare). About 5 to 6 minutes on each side for medium-rare.
Combine all the chimichurri ingredients in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
Remove the steaks from the grill and let rest for 5 to 10 minutes.
Cut the steak off the bone, slice across the grain and divide. Top the steaks with chimichurri, enjoy, and have a great Memorial Day!.
We're just about a quarter of the way through another baseball season and the way the Brewers have played, we're already forced to try and figure out how the Brewers can work their way back into the playoff picture. The problem is the "ifs" are stacking up, starting with the offensive struggles.
IF Rickie Weeks figures it out and...
IF Guys like Aramis Ramirez and Corey Hart can just live up to the back of their baseball cards and...
IF Jonathan Lucroy can be this good for an entire season and...
IF Ryan Braun can stay healthy...
...then the offense will be fixed and carry this team to some wins. The pitching staff has definitely improved, but will only be good enough to make the playoffs...
IF Yovani Gallardo and Zack Greinke continue to be as good as they've been in recent weeks and...
IF Shaun Marcum stays as good and as consistent as he has been and not suffer another late-season collapse and...
IF Randy Wolf hasn't just hit the wall at the age of 36 and can figure it out and...
IF Marco Estrada (or someone else?) can step up and perform in the absence of Chris Narveson and...
IF those starters not only perform, but also are able to eat up some innings, the bullpen could get a breather and possibly return to their form of late 2011.
And all of this will only matter...
IF the injury bug doesn't bite the Brewers again in a big way and...
IF the Brewers can do all (or at least most) of these things in a timely fashion to inch their way back into the picture soon enough to convince Doug Melvin it would be worth it to be a buyer and not a seller at the trade deadline.
Because even IF the Brewers are able to answer all those questions, they're gonna need some help from outside; a power-hitting first-baseman, a shortstop, a powerful bat off the bench, and potentially some more pitching help. I know every team has question marks, even good ones, and I'm not saying it's impossible for the Brewers to work their way into the post-season. They actually had a lot of the same questions and answered them last year, but that was an unlikely and remarkable turnaround and IF you expect that every year, you may be sorely dissapointed.
My Mom has never been big on burgers. I'd probably call her taste in food downright dainty. That is until she tried Roberts' Specialty Meats' beef brisket burger. She liked those so much in fact, that she asked for that to be her Mother's Day Dinner. And what Mama wants, Mama gets on her special day...
(Portions obviously depend on how many people you're feeding. This is less of a recipe and more of a suggestion of things you could have in your "Burger Bar". Feel free to be creative and make some of your own additions.)
Fresh italian bread, medium sliced
Roberts' beef brisket burgers, grilled
shredded cheddar cheese
shredded pepperjack cheese
shreedded mozzerella cheese
crumbled blue cheese
sliced bell peppers
iceberg lettuce leaves
Preheat grill to high heat.
Put the burger and desired toppings in between 2 slices of bread. Brush the outside with olive oil. Place sandwiches on the grill and cover with a brick (or other heavy grill-safe object). Grill on each side for 2-3 minutes until cheeese melts and bread starts to brown and get crunchy.
A few suggestions:
Combine bacon, grilled onions, blue cheese. and steak sauce for a steakhouse burger or...
Pizza sauce, onions, peppers, and mozzerrella for a pizza burger (my favorite) or...
Salsa, jalapenos, cheddar, and pepperjack for a taco-style burger.