… belting out the words to “I’ll be there for you” at the Bon Jovi concert, and meanwhile your Hubs is pretending your butt is a 6-string guitar.
… texting at 1 am because you “let him loose” for one night, and he’s managed to misplace his keys, his overnight bag, and possibly his dignity, and for some reason he thinks you can help him when you’re a 3-hour drive away.
… buying clothes at Anthropologie without being asked how much you spent. In other words, understanding that every now and then a girl has to have a cute top. Or three.
… knowing our wedding picture is still on his desk at work, even if it hides behind Star Wars figurines or a Geddy Lee bobblehead.
… giving me a high-five when the guy beside me at the Gaslight Anthem concert gives me a free beer. Score!
… keeping secrets together, but not from one another.
… cooking together, even if it means you have to wash most of the dishes.
… letting him taste your BBQ sauce to make sure it’s just right.
… sometimes really simple, and really easy. And sometimes it’s a little bit tricky.
But when the result of your teamwork is one of the best steaks you’ve ever eaten, it is priceless.
Porterhouse Steak w/ Fra Diavolo BBQ Sauce & Pepper-Tomato Salad
Adapted from Bobby Flay via Food Network.com; serves 4
as is typical, Hubs always goes to Bobby Flay, Tyler Florence, or his Grill Book when he’s donning an apron. Fra diavolo is a tomato-based sauce generally spiced with chili peppers, and it adds a wonderful flavor to a grilled steak. we only grilled one steak, but kept the sauce & salad amounts the same. the sauce freezes nicely (and will be great on burgers, I’m sure), and we used the rest of the salad later in the week, with snap peas.
3 T evoo
1 Spanish onion, medium dice
4 cloves garlic, finely chopped
1 T red pepper flakes
1 28-oz can diced tomatoes, with juice
2 T tomato paste
1 c brown sugar
1 T blackstrap molasses
2 T honey
1 T chopped fresh oregano leaves
2 T chopped fresh parsley leaves
2 T chopped fresh basil leaves
salt and pepper
2 grass-fed porterhouse steaks, about 1 1/2-inches thick
1/4 cup red wine vinegar
1 clove garlic, finely chopped
salt and pepper
1/4 cup evoo
1 10-oz jar of spicy calabrian peppers in oil (Isola brand)
1 red bell pepper
1 pint cherry tomatoes, sliced in 1/2
1/4 cup chopped flat-leaf parsley
Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients (through basil), reduce heat to medium-low and cook until thickened, about 35 to 40 minutes. Run an immersion blender through the sauce for a bit to blend ingredients together.
Meanwhile, make pepper-tomato salad. Whisk together vinegar, garlic and a pinch of salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.
Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then each steak in two (or into slices) and top with the salad.