Tonight, Cayley made an incredible skirt steak with a side of roasted carrots and parsnips. If you aren't familiar with my wife, you don't know that she is a food magazine addict. I'm pretty sure she has subscriptions to Rachael Ray, Food Network, Real Simple, we get Food and Wine from a friend at work, and yet she still stops at every grocery store magazine rack for more dinner ideas. This particular recipe came from the October 2011 issue of Food Network Magazine. Here is the recipe for tonight's incredible dinner.
As you can see, the skirt steak was perfectly cooked to a medium rare and the parsnips added a different dimension to our regular roasted carrots. Both the steak and the vegetables were coated in worcestershire sauce, garlic, rosemary, salt, pepper, and olive oil. This was a very easy to make recipe and is also very easy on the budget. If you would like to see what we are having for dinner the rest of this week and check out Cayley's blog, click on the link below.
The Italian Scallions
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