Reheating time: 10-15 minutes

Guys! I was so excited to tell you to grill tonight’s dinner! And I still am! But, it’s not really as   nice of a day as I had hoped! What’s up with that?! I don’t know, but I can’t stop using exclamation points! I promise I’m not yelling! I just don’t know what’s happening here! *gasps for air* OK I think we’re good. But seriously, this dinner was made for the grill. Peppercorns unleash a wild array of floral flavors and funky fresh aromas when kissed by an open flame, and there’s nothing better than a little char on some cream or parmesan cheese. Totally adds depth and dimension to dairy in a delightful display of dazzling… uhhh… still thinking… deliciousness? Good enough. I’m so into dinner tonight, I might just go out and buy a grill to keep in the WECO parking lot- just so that I can pour the au poivre sauce right on the flames and get high off the aromas. Don’t do that. I didn’t say to do that. Anyway, fire up your grill (or preheat that oven), and get in there!

For the potatoes:

If you’re grilling: time to make a little tinfoil parcel for the potatoes. Lay out a sheet of tinfoil, dump the potatoes right on there, and fold up the sides. Put another piece on top, and wrap the whole thing up snug. Pop it on the grill, over medium heat, and let them get some of that smoky grill flavor. Flip occasionally, and mind the truffle butter leaking out! Make a tight seal to prevent flare ups. Once they are hot, pop them into a bowl and drizzle any residual melted butter or charred cheese/juices on top. Mix em up, and eat like candy. Dirt candy. 

If you’re not grilling: bake the potatoes in the oven, on a sheet tray or casserole dish for 8-10 minutes, or till hot. Or, microwave them into oblivion.

For the broccoli rabe:

Grill. This. Try to get some char on the pickled shallots, but be careful as they will want to fall right through! Don’t let that happen. The smoked garlic honey will caramelize beautifully over the open flame. If you got a lemon at home, squeeze a little of that zesty boi right on there when they are nice and hot. Mmmmmm….

If you aren’t grilling: Best move is to broil these while the potatoes bake, or simply just bake them with the potatoes for the same amount of time, till they are nice and hot! Or, as I said, microwave into oblivion. 

For the steak:

If you’re grilling: scoop the cream sauce into a small (tiny) saucepot, and place on the edge of the grill to warm slightly. On the hottest part of the grill, drop the steaks down. Give it a good sear, then a flip- and now comes the fun part. Heat/cook the steak to your desired temperature- and once it’s there, scoop a little bit of the au poivre sauce from the pot, and carefully pour it on top. Careful, this will flare up when it hits the grill. But the flavor is totally worth the scorched eyebrows. Once the cream is charred, pull off the steaks right onto your plate, and cover with more sauce. Boom. You did it. Dig in!

If you aren’t grilling: Warm the au poivre sauce in a small saucepot over low heat, and broil the steaks for 2-3 minutes on each side, or until cooked to your preferred temperature. Rest the hot steaks, slice, and cover with sauce! (or, microwave)

That’s it! Enjoy 🙂 thanks for being awesome! #dinnersolved #weareweco