Most of the time I’m just happy to be having steak in general – let alone get picky about it. My favorite is a New York Strip steak with lots of A1 sauce – mmmm! But let’s be honest – the only time I really get to eat that these days is when the consultants at my company take us out for a dinner! Since NY Strip Steaks aren’t really in a millennial’s budget these days – here is an interesting option with a sweet tangy twist!

This week I chose dill weed as “the herb of the week” to have some fun cooking with a new flavor… here’s the first experiment. It’s a fun twist on the usual chicken fingers or fish sticks. We all grew up with strips of breaded goodness just perfect for dipping into sauces – now we can do it with the other white meat. And plus eating “Baked Herbed Pork Strips” just plain sounds a lot classier than “fish sticks.”

I woke up this Sunday late – grabbed a bunch of things from the fridge and had the most amazing breakfast wrap! Normally I hard boil two eggs every morning… make a quick cup of South American coffee… and don’t even get to peel the eggs until I’m sitting in my cubicle a 30 minute commute later. So… needless to say, some weekend mornings when the only reason I get out of bed is because the sun is too bright and I can’t find my eye mask in the jungle of sheets… I go all out with breakfast. Also since I couldn’t see my mom on Mother’s Day (she’s in Massachusetts) – I dedicate this one to my awesome mom who taught me how to cook in the first place.

3/4 cup of your favorite red wine
2 cloves of garlic, minced (or 1 tbs of pre-minced garlic)
dash of paprika
pinch of basil
pinch of pepper
EVOO

Add in garlic, paprika, basil and pepper to your taste
Pour wine over top of mixture and combine to make sure that the spices are distributed evenly
Add a drizzle of EVOO into the bowl and cover
Set aside in refrigerator for 45 minutes
Heat up a large skillet on high heat and add half of the steak strips into the skillet at a time. The EVOO it was soaking it should …