Simple Steak Marinade for Grilling

This is just a simple, basic marinade for steaks.

2 8 - 12 oz. steaks (whatever kind you prefer)

Marinade:

1/4 cup olive oil

3 - 4 garlic cloves, chopped

1 tablespoon red onion, chopped

1/4 teaspoon dried thyme, crushed

1/4 teaspoon dried marjoram, crushed

1 teaspoon fresh Italian parsley, chopped

1/2 teaspoon cracked black pepper

Place steaks in glass baking pan. Mix marinade ingredients

and pour over steaks, making sure to allow marinade to flow

underneath steaks. Cover with plastic wrap and place in

refrigerator for about 4 hours, turning steaks once after two

hours or so. Grill to desired doneness. Salt to taste and eat.

NOTES:

1. You can adjust ingredients as needed; larger steaks may

require a bit more olive oil, and the amount of garlic desired

varies from person to person, of course. Peanut oil can be

used just as well as olive oil.

2. Steaks can be panfried instead of grilled; the recipe works

equally well for both.

Sesame-Glazed Baby Bok Choy

(Recipe adapted from Perfect Vegetables by the Editors of Cook's Illustrated, 2003)

This recipe is for two people.

4 4-oz. baby bok choy heads, each halved lengthwise

6 - 8 scallions, julienned,

3 - 4 medium garlic cloves, finely minced

1 - 11/2 tablespoons fresh ginger, finely minced

1 tablespoon toasted sesame seeds

2 tablespoons peanut oil for browning bok choy

1 teaspoon toasted sesame oil for browning bok choy

Soy Sauce Mixture:

1 tablespoon peanut oil

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 - 1 1/2 teaspoon toasted sesame oil

1. Heat 2 tablespoons peanut oil and 1 teaspoon toasted sesame oil in non-stick frying

pan over medium high heat; place halved bok choy cut side down, cooking until lightly

browned (2 - 3 minutes), then turn and repeat on uncut side until again lightly browned,

then remove onto plate.

2. Place scallions, garlic, and ginger in pan, stirring for about 30 seconds; stir

in soy sauce mixture and cook for about 30 - 40 seconds, until slightly thickened;

return bok choy to pan and cook for another 1 to 11\2 minutes, stirring lightly and

turning until bok choy is glazed.

3. Remove from pan, pouring sauce over bok choy, then sprinkling with the

toasted sesame seeds. Serve immediately.

NOTES:

1. The original recipe for the sauce mixture also calls for 2 tablespoons of low-sodium

chicken stock and 1 teaspoon of sugar, but I've found that neither is necessary

and that the sauce is better without them.

2. I've found this dish meshes perfectly with both grilled pork and chicken.