This is a fantastic article in the Boston Herald with tips for the absolute, most perfect steak this Memorial Day.

Chef Jay Murray, of Grill 23 in Boston, lets us in on his little secrets to creating tasty, tasty steaks. And since he claims to have overseen the preparation of “millions” of steaks, I’m going to listen up. He must know what he’s doing.

Oh, and he even gives us his recipe for chimichurri. Thanks, Jay!

Check it out here and test out his techniques yourself this weekend!

Photo courtesy of Patrick Whittemore/The Boston Herald.

Looking for an entire, ready-made Memorial Day menu?

Look no further than this little carb-smart baby here.

It includes an ENTIRE menu, shopping list and recipes for all of this . . .

Couldn’t you just die? It all sounds so delicious I’m ready for Memorial Day to happen RIGHT NOW.

Look, even President Obama would wait in line for some of this . . .

So head on over to this link if you want to get crackin’ on your shopping list for Memorial Day weekend. Wheeee!!

Menu courtesy of carbsmart.com.

Photo courtesy of chetculver.com.

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.