April 10, 2012

Dinner: Love for Steak and Potatoes

Wash, scrub and dry the potatoes. I used yellow fleshed ones here as they were what was available. You can use whatever you want. Red, white, purple, sweet...etc. I like leaving the skins on. It's more delicious this way and I'm too lazy to peel them! Dice into 1-ish inch chunks, into a large bowl.
Get a bottle of good extra-virgin olive oil and
..add a couple tablespoons. Preheat your oven to 375F (or 350F convection).
Enough to coat each potato bit.
If you like garlic, add a couple of minced cloves. If you have a garlic press, you life will be easier. We like lots of garlic so I added like, 10 cloves. I may or may not be exaggerating; I'm probably not though.
Season with sea salt and fresh cracked black pepper.
Toss to coat. You can add other spices and herbs like smoked paprika, rosemary, oregano, chili flakes etc. depending on what you're serving, but I kept these pretty simple.
To add an extra bit of texture I got out some corn meal and added that too just for kicks. Bread crumbs work well too. It just adds a little someth'n someth'n to your taters! Toss to coat.
Line a pan with foil and dump everything in there like so and shove it in the oven. Do you see that large chunk in the middle there? Try and cut your potatoes around the same size so they cook evenly! When that large piece becomes fork tender, I know that everything else is done.
Brussels sprouts! Heat a bit of butter (1 tbsp) with a small glug of olive oil in a pan on medium. Mince a couple cloves of garlic (not too fine, we don't want it to burn). Heat the garlic until fragrant then toss in your halved sprouts. Add a couple tablespoons of water and cover for two minutes. Check and stir it around. Once they are the way you like them (this is when you get to try one) and are a little caramelized, remove from heat, salt and serve!
Gravy time. Ikea style. I used beef bouillon, as I did not have stock on hand. The recipe is linked here! So easy.
Skirt steak, pan seared in butter/olive oil until medium-rare-ish. Let it chill out for 10 minutes before cutting!
Seared skirt steak served with garlic cornmeal crusted potatoes, sautéed brussels sprouts and noodles. I ate this entire plate then rolled out of the dining room, groaning. It was worth it!

Here at the house, we love brussels sprouts and make them about once a week! We like them with garlic, sea salt and olive oil, sautéed or roasted. We also like potatoes done various ways and meat. Those little noodles you see in the photo above? Well, I made them because if I didn't they were going to expire. They were Hamburger Helper noodles and since I fear the little packet of powdered sauce, I decided to omit it and eat with pan fried in a pat of butter!  Perhaps once of these days I'll make something delicious out of it or just sprinkle it on...popcorn? Potatoes? 

This meal was inspired by Ikea's Swedish meatballs. Especially the gravy! Yum.

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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