An update regarding my last post. I purchased a strip steak a few weeks ago at my local Kroger. It was one of the more expensive brands and was discounted for quick sale. I put it in the freezer and pulled it out on Tuesday to thaw in the refrigerator. I let it marinate in Georgia Olive Farms Olive Oil and Mitchell Street Steak Seasoning from Penzey's. Last night it hit the grill. I did a much better job of grilling this steak and not overcooking it. The grill I bought is a Tru-Infared model from CharBroil, which from what I've read cooks much faster than a standard gas grill. For future grill sessions, i'm planning on turning the heat down to low for cooking.

What was I going to have with my steak? I've been very intentional to eat well this week. I decided not to eat out until tomorrow, as I have plans to eat at two new restaurants in the area. With my chicken breasts and pork chops I grilled last Sunday, I've had steamed broccoli, carrots and or cauliflower and salad with homemade Thousand Island Dressing. I have also walked for 45 minutes every day this week!

I love either a baked potato or Mommy-Made's with grilled steaks...however now is the time to enjoy Vidalia onions while they are "in season". I pulled this recipe out from my past grilling days and served these with my steak last night. Because I didn't have the heavy carbohydrates of the potato, I didn't feel lethargic and even went for my walk afterward!  

Grilled/Baked Vidalia Onions 

Makes one serving

1 Large Vidalia Onion

1 cube beef bouillon (I use Beef Flavored "Better Than Bouillon; one teaspoon equals one cube)

1 tablespoon butter

Peel the onion, then cut off the top and bottom to make it sit flat. Using a peeler or melon baller, cut out a space in the center of the onion. Be careful not to break through the sides or bottom. Place the bouillon in the hollowed center and add a pat of butter on top. Wrap securely in foil and bake at 350° F for 30-45 minutes or until tender. If cooking on the grill, place on top of hot coals and cook 45 minutes, turning every so often.

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