Rosemary Steak

Use a good, thick cut of steak, something like London broil.

Salt, to taste.

Pepper, to taste.

Coat steak, both sides, with olive oil.

Cover steak with rosemary. Dried is OK. Fresh herb is better.

Last, cover one side of steak with minced garlic.

Put on microwave-safe plate and microwave until done to taste, or on foil in gas-stove broiler, same. I like mine medium rare.

Goes very well with an Italian-style vegetable-pasta side dish.

A Way To Work Greens Into Your Diet

Greens -- mustard, turnip, kale, beet, etc. -- are rich in Vitamin K and many other nutrients that guard against cancer and other diseases. Problem is, not many people like them. Here's a way you might like:

Start with a steak, whatever is your pleasure. 6-8 oz. will do for each person. I usually use something leaner, like top sirloin, London broil, eye of round. Put it on a microwave-safe plate.

Cover the steak with picante sauce. I usually use Pace hot, but any kind will do, and some of you won't like it as hot.

Then layer a slice or two of processed cheese on the sauce. I usually use fat-free slices so as to cut down on the saturated fat in the recipe.

Then put a layer of greens on top of the cheese. Cover everything very well.

The wax paper is next. The reason for putting the greens on top is so that the cheese won't stick to the wax paper, or at least minimally.

Wrap a good stretch of wax paper over the plate, covering the food.

Zap it all in the microwave until the steak is done to your liking (medium-rare, well-done, etc.)

The greens should be cooked (wilted). Let everything cool a bit.

Enjoy with the side of your choice. Oh, and like, actually eat the greens. That's one of the main points of the recipe. They should taste a lot better with all the other ingredients combined.

A Cheap and Easy Marinade

This works for any kind of steak, and for thick pork chops.

You'll need a plastic bag with a seal, size depending on the amount of meat you will marinade.

Pierce meat thoroughly with a fork, then put it in the bag. Add: vinegar from pickled jalapeno or serrano peppers; lemon juice (reconstituted will do for this); minced garlic (the cheap kind out of a jar will do); and Worchestershire sauce. The amounts will depend on the amount of meat, but go heavy on the jalapeno vinegar, and make sure all cuts are submerged.

Seal the bag and refrigerate at least 1-2 hours. Several hours is better. Then grill or broil to taste. No need for salt or pepper unless you really want them. Serve with whatever accompaniments you like. A glass of burgundy is also good with this.

Postscript: This works well with chicken, too.