2 tablespoons balsamic vinegar
2 tablespoons coarse mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
6 to 8 long, fresh rosemary sprigs
optional Kitchen twine or string
4 (6-ounce) filet mignon steaks, 1 inch thick
4 small red onions, halved
4 plum tomatoes, halved
Cooking oil spray
Mix together the oil, vinegar, mustard, salt, and pepper in a large, shallow dish. If desired, wrap a rosemary sprig around edge of steak and tie ends securely with kitchen string. Repeat with other steaks. Place steaks in marinade and turn to coat. Cover with plastic wrap and refrigerate 30 minutes or overnight.
Lightly coat clean grids of grill with cooking oil spray. Heat the grill to medium-high heat. Lightly brush onion and tomato halves with oil. Place onions on grill, cut side down, and grill 10 minutes with the lid down. Turn and cook 5 minutes more; transfer to a plate and keep warm.
Place steaks on grill and cook, without turning, 4 minutes with the lid down. Turn steaks and place tomatoes, cut side down, on grill. Cook steak and tomatoes, with lid down, 4 minutes. Transfer steak to plates along with the onions and tomatoes. Yield: Serves 4
Easy Ice Cream Cake
1 cup heavy cream
2 tablespoons confectioners' sugar
6 ice cream sandwiches (3.5 ounces each)
2 1.5-ounce candy bars or 1/2 cup chocolate chips, chopped
Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides. In a large bowl, beat the cream and sugar until stiff peaks form.
In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.Sprinkle the top of the cake with the chopped candy bar.
Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.
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