The weather has turned warmer, and the grills are popping out everywhere you look.  That’s right; spring is in full bloom.  So, for this month’s Decadent on a Budget, we’re lighting the grill and pulling out the steaks to make a family-sized meal for under $40!

Appetizer: Goat Cheese on Garlic Toast

Ingredients:

• Six – ½ inch thick diagonal baguette or Neo Tuscan Boule
• Extra virgin olive oil (for brushing)
• ½ cup Montchevre Goat Cheese Logs
• 1 Tbsp. chopped parsley
• 1 Tbsp. minced chives
• 1 Tsp. chopped thyme
• Salt and ground pepper
• 1 garlic clove (cut in half)

Directions:

1. Preheat the oven to 350 degrees or fire up the grill.  Brush the bread with olive oil, and bake for about seven minutes until the bread is crisp.  Or, grill the bread over medium high heat until brown (about 30 seconds per side).
2. In a bowl, blend the goat cheese with the parsley, chives and thyme.  Season with salt and pepper.
3. Rub the toast with the garlic.  Spread the goat cheese.
4. Serve warm or at room temperature.

Main Course: Smoky Strip Steaks with Chimichurri Sauce

Ingredients:

• ¼ C. Vegetable Oil
• ¼ C. Earth Fare Olive Oil 3 Liter Tin
• 1 Tbsp. White wine vinegar
• ¼ C. Chopped Parsley
• ¼ C. Chopped Cilantro
• 2 Chopped roasted red bell peppers
• 2 Minced garlic cloves
• 1/2 Tbsp. Fresh lime juice
• 1 Tsp. Crushed red pepper
• Salt and ground pepper
• Five 4 oz Piedmontese All Natural NY Strip
• 1 Tbsp. Unsalted, melted butter
• Sea salt and smoked black pepper

Directions:

1. Light the grill.
2. Whisk oils with the vinegar.  Stir in the parsley, cilantro, bell pepper, garlic, onion, lime juice and crushed red pepper.  Season with salt and pepper, and let sit for 20 minutes.
3. Brush the steaks with the melted butter, and season them with the sea salt and smoked black pepper.
4. Grill the steaks over medium high heat.  Turn once.  Cook until the desired doneness.
5. Take off the grill, and let rest for 10 minutes.
6. Serve with chimichurri sauce on top.

Dessert: Homemade Cupcake from Earth Fare!