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Jumat, 14 Februari 2014

Chili Rubbed Flank Steak with Oven Roasted Potato Wedges

I have not indulged in good old steak and potatoes dinner in a few weeks and was anxious to satisfy my craving. Yesterday, I was preoccupied all day long working to complete a small project inside my house, which I did not finish until late in the day. Therefore, I had a relatively small window of time in which to prepare a tasty and satisfying meal.

I had a small flank steak in the freezer which I partially thawed in the microwave, being careful not cook the ends of the meat. I made a dry rub of chipotle chili powder, ancho chili powder, cumin, coriander, garlic powder, sugar, salt, and pepper. I lightly oiled the outside of the steak and rubbed the spice mixture liberally all over the meat and set it aside while I prepared the rest of my dinner.

For the oven roasted potato wedges I used two medium sized red potatoes which I washed and dried and cut first in half and then each half into wedges. I placed the potato wedges in a large mixing bowl and sprinkled in some of the same spice mix I used to marinate the steak and drizzled in about 2 tablespoons of olive oil. Tossing well to evenly distribute the spices I tumbled them out onto a baking sheet and roasted them in a 425 degree oven for about 30 minutes. While the potatoes were cooking, I shredded about 1/4 cup of monterey jack cheese, a few tablespoons of finely minced onion and a few sprigs of fresh cilantro. I removed the potatoes from the oven and piled them up on eachother and topped them with the cheese and onion and placed them back in the oven for another 5 minutes until the cheese melted. When ready to serve I garnished them with cilantro, hot sauce and sour cream.

I preheated a cast iron skillet over medium heat and cooked the flank steak for about 4 minutes per side for medium rare. Flank steak has a tendancy to curl up during the cooking process which prevents even cooking. To prevent that I used a bacon press which added just enough weight to keep the meat flat and create a nice crust. Let the steak rest for 10-15 min. and slice very thinly against the grain.

Kamis, 09 Januari 2014

Barbecue Smashed Potatoes with Sliced Seared Strip Steak

I was definitely in the mood for a meaty pan seared steak last night, but I wanted to give a try to a new "Rachael Rayish" potato dish that had been floating around in my mind. I am not the biggest fan of a potato in the form of mashed or baked (I do hold french fries and potato chips in very high regard) but, still, every so often I get a hankering for a good spud. I say this dish is in style of Rachael Ray because she has a tendency to make one ingredient or dish take on the flavors of another. Imagine burgers that taste like shrimp scampi, for example, or say pasta that reminds you of a Reuben sandwich. Anyway, you get the idea. So, these Barbecue Smashed Potatoes are my homage to Rachael Ray and the whole meal was done, you guessed it, in under 30 minutes!

Barbecue Smashed Potatoes
Red Bliss Potatoes
bacon, sliced into thin strips
Worcestershire sauce
bottled barbecue sauce
mild cheddar cheese, shredded
jalapeno pepper slices
sour cream

The recipe is in the free form style. You really do not need to measure the ingredients, it is best when you add a little of this and a bit of that. In a sauce pan, cover potatoes with cold water, bring to a boil, reduce to a simmer and cook for approximately 15-20 or until potatoes are fork tender. Drain and reserve. Preheat the oven to 425 degrees. In a cast iron skillet brown the sliced bacon to render the fat and crisp the bacon. Add the potatoes directly to the pan with the bacon and drippings. Smash down each potato with a potato masher. Drizzle over a some Worcestershire sauce, a little barbecue sauce and season with salt and pepper. Stir to combine the ingredients and distribute the bacon. Sprinkle over some cheddar cheese and jalapeno slices. Bake in the oven for about 15 minutes or until heated through and cheese is melted. Let rest a few minutes before serving. Delicious with dollop of sour cream over the top!