"like peas and carrots"

Peas and carrots – no – but steak and potatoes – YES! With some fresh tomatoes and fresh basil… Not something we eat a lot – so when you do have it – you better do it right. Get the steaks up to near room temp – with a pinch of sea salt, fresh cracked black pepper, some dried onions and dried garlic flakes on both sides… SEAR them on the grill… Only turn them once, it keeps the juices in. Then when they come off the grill, you had better tent them like you would a large cut of meat… that’s crucial (but also remember, they will continue to cook while tented). Server with a dollop of chives and butter on top of the steak… some of the tent juices drizzled around too.
The potatoes are done on the grill with a couple pats of butter on top – wrapped in foil… roll then side to side as they cool – the skin will become super crispy!
In another pouch of foil add some cut mushrooms, Worcestershire, Dijon mustard and pepper… wrap them tightly and place them on a higher rack – let them “steam” – about 5 minutes before they are done – open the pocket and let them dry out a tad.
Serve – enjoy!
This is the reward for starting to move things into the barn, getting some insulation up on the walls in there, Kelli finishing some rooms, painting some others, and generally enjoying life!