After I rubbed two baking potatoes with salted butter, I wrapped them in foil and baked them in a 350 degree oven for one-and-a-half hours.
When the potatoes were nearly ready, I sprinkled some tri-tip steaks with garlic salt, then grilled them...
...for about three minutes per side.
Next, I minced half a shallot and two tablespoons fresh parsley, then stirred that together with one-half cup of fresh, creamy, slightly tangy sour cream.
A dollop of that on a hot, buttery baked potato along with steamed broccoli and tender, grilled steaks...
...made for a delicious dinner.
It would have been lovely with a nice cabernet, but my husband prepared several rounds of cocktails for us as we puttered in the kitchen.
Drunk and full of meat! What could be better?
I'm so glad I married that man.