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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Sunday, June 27, 2010

Steak and Potatoes, YUM!

Hello blog world, sorry about my recent absence.  You will be glad to know I have been in the kitchen, so I have plenty of recipes to share with you all.  This one in particular was VERY delicious.  I am definitely a steak girl, I love a well cooked steak and this one was no exception.  Actually I must say this was probably one of the best steaks I've ever made.  The cut of meat was not particularly expensive or amazing, but the sauce and preparation WAS amazing!  So I urge you to not get lazy and skip the green salsa sauce, it only takes a few minutes and makes a world of difference.  The potatoes are actually meant to be served cold, but I think they are good either way.  

Skirt Steak with Spicy Green Salsa
5tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
S&P
1 1/2 lbs skirt steak
2 tsp olive oil

Combine chili powder, cumin, oregano, 1 1/2 tsp salt, and 1/2 tsp pepper.  Sprinkle this seasoning mixture over the steak; drizzle with oil.  Let this sit for 10 min.

Heat grill to high; oil grates (very important).  Place the steaks on the grill; cover and cook turning once, until the meat has reached the desired temp, 4-6 min for med-rare.
Serves 4.


Potato Salad with Sour Cream and Scallions
2 lbs white new potatoes, quartered and cut into 3/4 inch chunks
S&P
3/4 cup reduced fat or fat free sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced scallions
4 slices of bacon, cooked and crumbled (optional)

Put potatoes in a large pot and cover them with salted water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender, about 15 min.  Meanwhile, whisk together the sour cream and mayo and add it to warm potatoes, gently fold to combine.  (or mash if you like it more mashed).  Cover and refrigerate for at least and hour.  Fold in scallions, S&P and garnish with bacon.
Serves 4.

Spicy Green Salsa 
1/2 cup fresh cilantro, chopped
1 T minced pickled jalapeño chiles
3 T olive oil
1 tsp red wine vinegar
1/8 tsp salt

Combine all ingredients with 1 T water.  THATS IT! So easy!  Can be refrigerated for up to 4 days.
Makes 1/3 cup.

Logan Rating:
Steak: *****
Potatoes: ***



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