Sunday, March 13, 2011

Steak with Individual Potato Gratins and Grilled Asparagus

Today was such a beautiful day here in North Carolina, it would have been foolish to NOT grill out for dinner! What better to grill than a big juicy steak? There were some New York strips on sale at Lowes so thats what I got. I usually prefer ribeyes or filets but I was trying to save some money. I wish I hadn't because I am so nervous I will overcook the strips (because I've done it a few times before) that I took the steaks off way too early. We threw them back on for a couple of minutes. They were cooked perfectly but still.. not as tender as a ribeye or filet.

I knew I wanted a side dish that involved potato, because well.. meat and potatoes.. duh. I didn't just want a regular baked potato tonight though. I remembered a recipe I used a while back from Melissa D' arabian and I thought that would be good for tonight.

I'm glad Lowes had the nice, thin asparagus I like. I hate the big fat ones. It doesn't get much better than grilled asparagus.

How I Made the Steaks:

I make steaks one of two ways. Sometimes I marinade the steak in Dale's for about 20 minutes before throwing them on the grill (any longer and they become wayyyy too salty). Wes' dad introduced me to Dale's and I made them that way every single time for a while. But sometimes I now simply salt and pepper the steak before grilling, then placing a pat of garlic butter on the steaks while they rest after cooking. Both ways are delicious. I was in the mood for Dale's tonight though. In total, I grilled the steaks for 8 minutes for medium rare. Yum.

5-Minute Individual Potato Gratins:

Vegetable Spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 Cup grated cheese (Recipe calls for Swiss- I used 3 cheddar blend with cream cheese)
2 green onions, finely chopped
freshly ground black pepper
3/4 cup heavy cream

Preheat oven to 375
Spray 8 muffin tins with cooking spray. Layer potato slices, cheese, and green onions into each muffin cup. Season with salt and pepper and top each gratin with a couple of tablespoons of heavy cream. Cover with foil and bake 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins on a plate and serve. (Note: This recipe serves 4-6 people. I halved the recipe, using only one potato and I still had leftover after making 4 muffin tin gratins. I have also used fat free milk in place of the cream and the result was still delicious.)

Grilled Asparagus:

Bunch of asparagus
Canola oil
Greek seasoning
Lemon juice

First, trim the woody ends off of the asparagus, toss in canola oil in a large bowl. Cover the asparagus LIBERALLY with Greek seasoning. I'm giving you permission to go crazy. Throw in a couple of teaspoons of lemon juice and toss again. YUM. (This recipe also works well with broccoli- grilled our sauteed.)

I also have a chicken brining for tomorrow night's meal... can't wait!

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