Valentine’s Day is just two days away. 

And I hope you’re not one of those unfortunate souls who stress about it. Just make your sweetie an out-of-this-world dinner!

Hey, I’ve said it before, the way to anyone’s heart in my family is through their stomach.

And if you make enough for leftovers this weekend? Fuhgeddaboudit!

So here’s a great recipe for a spicy ribeye rub — though I’m sure it would be fantastic on any cut of steak!

Spicy BBQ Tomato Wet Rub
Makes enough for 4 to 6 Ribeyes

1/2 C. Tomato Powder
1/8 C. Brown Sugar
1/4 C. Pacifica Culinaria Roasted Chili Avocado Oil
(If this is unavailble use a neutral oil, such as canola
and add an additional teaspoon of chili powder)
2 T. Chili Powder
2 Cloves Finely Chopped Garlic
1 T. Finely Chopped Shallot
2 T. Worchestershire Sauce
1/2 tsp. Liquid Smoke
1/2 tsp. Onion Powder
1 T. Kosher Salt
1 tsp. Fresh Ground Pepper
3 Dashes Hot Sauce

Combine all ingredients till it forms a paste,
add water if necessary to create a nice thick
paste.  Bring beef to room temperature, then
salt and pepper it.  Coat all sides of the meat
with the paste and rub into the meat well.
Let meat sit in the paste for at least an hour,
then grill.

What’s not to love about a recipe that mixes margaritas, GARLIC and steak? My friends, I cannot think of a thing.

So try this one the next time you’re feeling spicy!

From Loanne in Texas
Margaritas Chipotle Steak with Grilled Avocadoes
Enough for 2 lbs. Sirloin or London Broil Steak

Ingredients for Marinade:
¼ C. Soy Sauce
¼ C. Frozen Concentrated Margarita Mix, thawed
2 T. Tequila
1 T. Grated Garlic Cloves
1 tsp. Ground Chipotle Pepper

8 Dinner flour tortillas
4 Large Hass avocadoes

Mix all ingredients for marinade.  Marinate steaks in this mixture for 30 – 45 minutes. 

Grill steak just 5 – 7 minutes per side or to desired doneness. 

Let rest, then slice into thin slices, against the grain. 

Warm tortillas on periphery of grill. 

Cut avocadoes in half and remove pit, but don’t peel. 

Brush avocado with oil and place cut side down on grill until barbecue marks appear. 

Scoop out avocado flesh and divide over tortillas. 

Divide steak slices over tortillas and wrap with avocado into a cone. 

Eat warm.

If you’re like my husband and me, you’ve been waiting for months for the season premiere of “Lost.” And last night the wait was over.

I had been feeling kind of puny for the last few days so dinner this week was basically whatever one could rummage from the fridge.

Good times.

So I decided last night since I was feeling better and it was a “special occasion” (yeah, it’s sad that a TV show is a special occasion) that I would make a tried and true favorite for dinner — what we call Smothered Steak.

You may know it by a different name. But my mother taught me this one and that’s what she calls it.

Here’s how it goes:

Sprinkle flour on 4 cube steaks

Pound with meat tenderizer until pretty flat

Brown meat in vegetable oil (just brown both sides, do not cook all the way through)

Set meat aside

Clean out oil from pan

Heat 2 cans of mushroom soup, one can of water, salt and pepper

When that is bubbling and well mixed, return meat to gravy-filled pan

Turn down heat and cover

Let simmer for about 20 min. or until meat is cooked to your preference

I like to serve this with mashed potatoes since the gravy is a wonderful complement. Sometimes we do rice instead. Choose a vegetable and a bread and you’ve got yourself a meal!

We paused “Lost” on the Tivo, put our kids to bed, and sat down to watch our show while we ate. 

“Ozzie and Harriet” we aren’t, but it was a banner night at our house.

Enjoy the Super Bowl this weekend if you’re a football fan. We’ll be watching . . . and enjoying some great food. I hope you do, too!