SIMPLE SUNDAY NIGHT SUPPER ~ WHISKEY STEAK / ROASTED LEMON BROCCOLI

SIMPLE SUNDAY NIGHT SUPPER
(VICTORY dinner for 'stressed-out' LION fans)

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WHISKEY STEAK

For each 1 1/2 pound of steak
(New York strip, rib eye or sirloin)

4 Tbsp. Lea & Perrins Worcestershire Sauce
1/4 Cup Heintz Ketchup
1/4 Cup whiskey (bourbon or scotch)
Juice of fresh lemon
Garlic powder
Lawry's Seasoned Pepper
Fresh cracked pepper

Sprinkle steaks liberally with garlic powder, seasoned pepper
and cracked pepper. Poke with fork.
Combine Worcestershire Sauce, Ketchup, whiskey and lemon.
Pour over steaks. Marinate several hours.
Bring to room temperature before grilling.
Reduce marinade and serve over rested steaks.
Serve with crisp salad and roasted lemon broccoli.

ROASTED LEMON BROCCOLI
~ from the Food Network

1 Pound broccoli florets
2 Tbsp. olive oil
salt & freshly ground black pepper
2 Tbsp. unsalted butter
1 tsp. grated lemon zest
1-2 Tbsp. fresh lemon juice
2 Tbsp. toasted pine nuts

In a large bowl, toss broccoli with olive oil and salt and pepper to taste. Arrange florets in single layer on a baking sheet. Roast turning once, for 12 minutes or until tender.
Meanwhile, in small saucepan, melt butter over medium heat. Cool slightly and stir in lemon juice. Place broccoli in serving bowl. Pour lemon butter over and toss to coat. Scatter toasted pine nuts over top.

~ Grab a beer or crack open a fun surprise - '2001' MARKHAM Vineyards

Cabernet Savignon (Napa Valley)