Dinner Tonight

OK...tonight is really easy!! It is Sunday and the weather is BEAUTIFUL...about 70. This just begs for being outside.

Tonight's menu-
Grilled Ribeye Steaks Marinated in Wine
Pico D Gallo Salad
Grilled Zucchini
Tropical Fruit Salad
Warm tortillas
Make ahead-

Pico d Gallo Salad
1 can corn drained
1 can black beans drained and rinsed
4 tomatoes diced small
1 red bell pepper diced small
1 med red onion
1 cup cilantro (more or less to taste
2 firm avocados diced small
3 T lemon juice (fresh is best, Lime juice is good too)
2 T Tabasco for heat
1 T Kosher Salt
1 T cracked black pepper
1 t Garlic powder

Mix all together and chill. Serve over a bed of shredded lettuce and warmed tortillas on the side.

Tropical Fruit Salad
1 small whole fresh pineapple diced
2 bananas
3 kiwis
2 cartons strawberries
1 orange
1/4 cup shredded coconut (optional) toasted in oven for 10 min or until brown

Peel and cube or slice all fruit. Toss in toasted coconut. Let chill for 1 hour before serving.

When its time to grill the steaks and they are almost done- slice the Zucchini longways in 1" thick slices. Brush lightly with olive oil and sprinkle with salt and pepper on each side. Grill for about 3-5 min on each side.

One of the best things you can do with a steak is marinate it in red wine for a couple of hours prior to cooking. Toss some garlic cloves, rosemary, and thyme in a large baggie. Place 4 Ribeyes in the baggie, fill with about 2/3 bottle of decent red wine. Believe it or not- "2 Buck Chuck Cabernet" from Trader Joes makes a great wine for this purpose (aka Charles Shaw). Don't go for the other cheap wines though. If you don't have 2 Buck- try a bottle that runs at around $6-$9. Once you have marinated the steaks- massage a light crust of Kosher salt and fresh herbs onto both sides and grill to desired "doneness". Yummy!

Serves at least 4 people