Tri-Tip Molto Bene with Grilled Asparagus

So the last two (three?) weeks, nothing happened.

I ate only cheese pasta and zucchini, didn’t do any dishes or laundry, watched SYTYCD auditions and several Criminal Minds marathons, and listened to the same albums on repeat while I went slightly mad in my hot, peeling attic room writing a novel (!) every night til 4 am. Bad. I think we got drunk a few times and ate some frozen custard too.

This is our last post together for a while. I’m moving to a renovated concrete warehouse loft this week and John’s going back to Jersey for 4 months. BUT THE BLOG WILL GO ON. I know you all care.

What this means: approximately 50% of the photos will be shittier than the rest because I will be taking them now. There will be some new backgrounds and surfaces from both of our other houses. I might show off pictures of my apartment in hopes Apartment Therapy will magically find it (one of many internet pipe dreams). That’s about it.

btw: John is on the twitter over here. I’m on the twitter here. I am as senseless and strange in 140 characters as I am here. Promise.

Also there is literally no reason why this recipe is called Molto Bene steak. It just is. We didn’t pick it.

Molto Bene Steak with Grilled Asparagus (adapted from James Purviance again)

6 tbsp extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 tsp minced garlic

1 tsp kosher salt

2 sprigs of rosemary

STEAK. however much you want. We used 2 nice tri-tip steaks.

Asparagus, trimmed, also however much you want

Mix marinade ingredients. Put the steak in a ziploc bag and pour in the marinade, mushing it around. Throw in the refrigerator for 2ish hours to overnight and pull out 30 minutes before cooking time. Heat up the grill (can you do that yet? I think we almost can) and scrape the nasty shit off your grates. Grill over direct high heat with the cover closed as much as possible for 5 minutes a side. Don’t light it on fire or it will turn into a meat briquette. Drizzle the asparagus spears with more balsamic vinegar. Let the steak rest 5-10 minutes after taking it off. Immediately throw the asparagus spears on there until they get grill-marked and crunchy. Winner.

Bye John :(

Bye John’s camera and grilling skills :(