Busy Bee...

I know, I know it has been a while since I posted and I appologize for that.  I have been working on the new recipes, cooking tips, a second Forkful of Simplicity Cookbook, deciding whetether to self publish or traditional publish, taking pictures... loads and loads of amazing decisions and endless possiblities.  None of these are valid excuses for not posting so lets begin with a new and amazing recipe shall we...

Grilled Skirt Steak with Oven Roasted Broccoli Raab

This recipe is amazing.  It is so simple to prepare, minimal ingredients, and little prep work for a flavor and a taste that cannot be denied as something less than wonderful. The flavor of the meat up against the bitterness and garlic bite of the broccoli raab is fabulous and best of all it is a team effort.  Tony grills the meat and I prepare the broccoli raab all in about 20 minutes.  So grab your spouse, a loved one, a friend, a neighbor - get a bottle of red wine and make this meal...Enjoy!   


Grilled Skirt Steak 
1 1/4 lb. Skirt Steak
Vegetable Oil
Fresh Cracked Pepper
Fresh Ground Sea Salt


Preheat grill
Bring the steak to room temperature
Lightly coat steak with vegetable oil
Season with black pepper (to taste)
Place steak on the grill over medium heat
***Grill for 5-6 minutes per side
Remove steak from grill and season with a touch of salt
Let the steak it rest for 3-4 minutes
Cut steak on a bias and serve along with broccoli raab


***Adjust your cooking time for desired doneness of steak.  5-6 minutes will result in a medium/rare steak***


Oven Roasted Broccoli Raab
2 Large Heads Broccoli Raab 

8 Cloves of Garlic (sliced thin)

Salt/Pepper 

Olive Oil 

Preheat the oven to 350 degrees 

Rinse and dry the top of the broccoli raab 

Carefully cut the broccoli raab above the twist tie and discard the bottom stems 

Separate the broccoli raab evenly among two non-stick cookie sheets

Sprinkle the garlic over the two pans of broccoli raab 

Season with salt/pepper 

Coat with olive oil and toss with your hands 

Place in oven for 15 minutes 

Remove from oven and re-season with a pinch of salt and toss 

Cool slightly before serving