After going back and forth, we decided to stay home for the long Labor Day weekend, soaking up these last warm summer days. We’ve got a list a mile long with ideas for how to spend the weekend including but not limited to a walk to our new neighborhood coffee stand, High West, as well as stop in at a few of our favorite spots like Gilbert Cellars and Cowiche Creek Brewery. A couple of us have a request for a long bike ride in the Cowiche Conservancy and I’m planning to bribe the rest of my family to go for a hike.
The Ellensburg Rodeo is this weekend, and it's always a great family activity as is a stop in at the downtown farmers market for fresh flowers, a lemonade and a bag of peaches. But at the top of the list is a good meal, preferably eaten outside, hopefully just before sunset, so we can sit in the grass and watch the sky turn pink, purple and orange over the hills. I love to marinate my steaks for a few hours before grilling.
We raise grass fed beef (therefore have a freezer full of beef), and while I mostly love the flavor and very much appreciate the health benefits of grass fed beef, sometimes a little extra flavor makes all the difference in the world. This particular recipe makes for a flavorful and delicious steak, perfect for these late summer evenings. The steak marinade is savory and balanced.
The honey and lemon add a bit of brightness to the flavor and the dash of hot sauce doesn’t add heat to the flavor but balances out any sweetness from the honey. .