Now, thinking ahead, with the rush of Christmas, guests, wrappings and general unsettling of the nerves at an end, start thinking about New Years. You could make this an evening to celebrate with a few close friends OR, better yet, a nice intimate dinner with your mate.

It could be a wonderful evening for the two of you. Set a pretty table with candles and fresh flowers, cloth napkins, wine being chilled, coffee/or tea with dessert and you are the greatest in anyone’s eyes. If having friends over, make sure you all dress up (totally) have some party hats and whistles at the ready.

Serves 6

 

• 2 bell peppers, (1 red, 1 yellow), seeded and sliced thin
• 1 onion, sliced thin
• 2 cups cherry tomatoes, cut in half
• 1 tbsp. garlic flavoured olive oil
• 2 tbsp. chopped fresh oregano
• 6 bone-in strip steaks
• 2 tbsp. Dijon mustard
• 2 tbsp. Montreal Steak seasoning or Hy’s Steak seasoning
• 1/2 cup red wine, like a Merlot
• 1 pkg. peppercorn sauce mix (yes, you can cheat here)

In a skillet over medium heat, cook the peppers, onions and tomatoes in olive oil for about 3 mins. or until the vegetables are tender. Stir in the oregano and season with a pinch of salt and pepper. Remove from the skillet and set aside, keeping warm.

Brush steaks with mustard and sprinkle with the seasoning. Coat the grill on the barbecue with cooking spray and cook for about 6-7 minutes (turning to get nice grill marks) or until correct doneness is achieved. Transfer to a platter with tin foil tent and let rest for about 5 minutes.

Meanwhile, in the same skillet, add the wine, gravy pkg. and 1/2 cup of water. Let simmer for 1 minute (until thickened) and serve with the vegetables, warm rolls and butter. Pour a glass of wine and toast the New Year.

A nice dessert could be a cheese and fruit tray with olives and crackers. Have fun with it.