I wonder if dogs like jalapeños …

Knives dropped: zero … wow, this is some accomplishment.  Actually it’s not, Josh had the dogs outside while he was cooking on the grill.  I know, I know! You must be thinking, Josh helped with dinner? Well this is how that magnificent miracle went down.
J- can I help with anything?
D- do you want to put the steaks on the grill?
J- what do you want?
D- do you want to make my blog?
J- YES
D- go start the grill
He always asks to help and I usually give him a dumb task such as getting out the griddle. It’s not that he can’t cook but he’s screwed up spaghetti. No, seriously.
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Back to tonight’s dinner… Grilled sirloin steak with mango & chile salad (coconut-ginger rice was to be a side but let’s be honest, I ain’t got time for that!). This was a super easy dish, took 25 minutes of prep, it should have been 15 but the damn mango was too ripe & was leaking EVERYWHERE. My counter turned into a mango juice pool… I almost lost a knife. Half way through mutilating the poor mango, I realized I should have peeled it, whatever, it turns out the same.
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So, chopped cilantro without slicing my fingers – I don’t have the best technique. I compare my chopping style to the “grandma bowler stance”… it’s awkward but gets the job done.
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Yes, that’s bottled lime juice, deal with it.  I hate buying limes because I forget about them, I can’t make that up! Now remember to cover the extra cilantro with a wet paper towel & store in a container… to the fridge it goes for another meal.  It can last for a week so freakin’ reuse it (read my 1 TBSP blog on July 16). Next I had to chop a jalapeño, I took the ribs & seeds out of my half and left Josh’s half in tact, he’s a freak & can handle any amount of spice. What’s that you say? The furry white and black thing at my feet? Oh, that’s Sous Chef Ella hard at work.  She got a taste of that pepper, serves her right. Let’s continue, almost time to get the steaks on the grill until Josh stops me, and I shit you not he asks me to measure his arms. Remember, he asked to help and managed to get side tracked with his muscles. Here’s how that went down: I’m in the middle of chopping carrots for a side salad and…..
J- where’s your measuring tape?
D- it’s on the other table
J- I want to measure my arms
D- ok
J- babe, measure my arms… well, when you get a chance. I want to see how big my arms have gotten
(he’s standing in the kitchen, holding the measuring tape out to me)
D- you realize I’m putting this in my blog too
J- no! Don’t do it! Actually good, because if April reads this she’ll appreciate it.
Sorry, no picture… but I did stop to measure his biceps and they are a gnarly 14 1/2 inches.  He’d want me to brag.

Image  Alright, dogs… uh, sous chefs are ready to approve of the steaks

Image Final product! Cut the steak AGAINST the grain after letting it rest for 5 minutes. Side dish: brown rice & cilantro (healthy option!), not everything has to be “fancy”. I typically aim for one homemade item each night, seriously who has time to make an entire meal including 2 side dishes + the entrée. HA.
You want the perfect steak? Salt & pepper each side, brush on some vegetable oil – good to go. 3 minutes on each side. NO MORE, NO LESS. Josh isn’t allowed to leave the grill once a steak goes down. P.S. if you don’t have a grill, the broiler should become your new bestie.  Really! Cook any meat on top of a greased cookie cooling rack (pan underneath covered in foil), BOOM… meats are juicy and takes maybe 5 minutes for steaks on “HI”. I love the broiler.

We had a side salad as well, I used the left over grape tomatoes and lettuce from yesterday’s dinner. Plan to use ingredients more than once.
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California BLT’s + zucchini/tomato/goat cheese wrap.

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