Since our friend Michael was visiting from Dallas this weekend, we had some people over for a little get-together.
One of the appetizers I put out was a little spin on the usual Caprese. I wanted it to be finger food so I put them on picks. After I took the picture I drizzled them with a little olive oil and gave a light dusting of black pepper.
The main course was a herb-crusted steak with an olive and tomato relish. The herbs were just rubbed on the steak and marinated for a bit. Very easy for a lot of flavor. I'll do this again. Those of you who are my loyal readers will also notice the green/wax bean salad that I raved about a few weeks ago. Look back in the archive for the recipe!
On the side I made some grilled vegetables--yellow and green squash, onions, peppers and served them with some whole wheat couscous that I tossed with lemon juice and chopped scallions.
Another side was grilled potatoes tossed with herb oil and parsley. I just pre-cook the potatoes and finish them on the grill.
I grilled off the veg and potatoes earlier in the day and everything else was already prepped, so all I had to do was grill the steak!