Sirloin steak with garlic butter!
It sounds good to me, but there’s the chance my twelve-year-old daughter will wrinkle her nose and say “I don’t yike it.” First things first, do a checklist:
1/2 C. Butter. Yup, it’s in the fridge.
2 tsp. garlic powder. Ditto
4 garlic cloves, minced. Nope, but I have minced garlic in a jar. That’s good enough.
4 Lbs. Sirloin steak. I think it’s around three pounds, but that’s okay. It’s defrosting as we speak.
Salt and pepper to taste. In the cabinet.
I like recipes that are simple and uncomplicated. Unless I’m in the mood to take on something that rivals a meal featured on Iron Chef.
I hope the meat defrosts in time, otherwise we’ll have whatever’s in the fridge.
Update: The meat defrosted, but I was too late making it. It’s been in the freezer since November. I pitched it. Next time, I’ll look at the date it was purchased.