Time: 40 minutes
Serve with Sautéed Baby Spinach: Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.
...and Tomato-Vidalia-Blue Cheese Salad: Combine 1 tablespoon extra-virgin olive oil, 1¼ teaspoons white wine vinegar, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Toss with 2½ cups halved grape tomatoes and ⅓ cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.
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