All of a sudden it's spring and we are Murcans, so the barbecue begged for local, pastured ribeye steak from Paradise Valley Beef - they come to our little farmer's market each Wednesday and, if you call in advance, will even bring the specific cuts you crave.
We bought all the rest of the ingredients at the farmer's market, too. Beautiful big artichokes at a good price. Freshly dug spuds with the dirt still clinging to them. Lemons to flavor the dipping sauce for the artichokes.
We grilled two steaks but they were too much even for our healthy appetites, so one went into the fridge for tomorrow's lunch - green salad topped with strips of lovely, pink beef. Scrubbed those spuds and baked them lightly oiled with evoo. Steamed the 'chokes. Easy, killer dinner with little cleanup.
Isn't it great to be a Murcan?