Grilled Sirloin Steak and Skinless Chicken Breasts

When Company Drops in the Last Minute

My wife came up with this recipe when I invited a friend over for dinner. We didn't have enough food for a guest so she combined the sirloin and the chicken as a meal. We typically will marinade the 2 cuts of meat in a marinade. You can find my marinade at our You Tube Channel: cookingwiththesmiths.

After grilling the meat, cut thin long slices to serve. This serves two purposes: you can combine the meats together and eat them both at the same time. And this slicing method makes the food go farther. That's why she came up with this method to begin with; we needed to make enough food to satisfy our guests and ourselves.

This is also a great way to shake things up. I always joke about "inventing a new food". But the secret is becoming creative and thinking up new ways to serve every day dishes with a twist or a new preparation method.

And of course, most importantly, presenting the food in the most appetizing way.