Black rice, steamed parsnips, cocktail tomatoes, and a few slices of beef steak from the farm. My kind of comfort food.
The parsnips were easy, just peeled and halved, given a bit of EVOO and salt; they went into a foil pouch for grilling with the meat.
Two 2-inch thick steaks were coated in Dizzy Pig Swamp Venom and went on to a preheated grill set to "high". After ten minutes, they were turned (the foil pouch was turned, too).
After ten minutes on the other side, all of these were moved to the "off" side of the grill. The hot side was reduced to "low" and the cover put down for 20 minutes: 10,10,20 rule for big steaks - it works for root veggies, too.
Covered with foil and a heavy towel and allowed to rest for an additional 20 minutes.
The meat was a bit more rare than usual, due to moving the meat around the grill during the ten-minute sear (too much flaming fire). One half of one of those steaks was enough for the both of us.
There will be enough leftovers to make something else tomorrow.
