I'm Laura. I am female, 31, a gamer, a bookworm, a knitter, a spinner, a tatter, pierced, tattooed, musical, vehemently geeky and occasionally ineptly artistic.


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Meat 'n' Poatoes night

Posted at 27 Feb 2008 10:29:59 PM

We just finished tonight's dinner, and it was so darn tasty that I wanted to post it :) (Crossposted from LJ Cooking.)

The menu was:

Sirloin Steak (broiled):

With oven-roasted veggies:

Recipes, such as they are, as follows:

For the steak:
Do whatever you like to do to a steak. I seasoned both sides with kosher salt, fresh-ground or cracked black pepper, and chili powder. Garlic powder wouldn't hurt if you are so inclined (or garlic salt).

Place it on a sheet pan or piece of tin foil, and stick it under the broiler. 4 minutes per side, and you'll have a lovely medium-rare. If you have a grill, I am envious :)

For the veggies:
Cut about 6 medium-sized (3-4 inches long) redskinned potatoes in half.
Peel 2 or 3 carrots, and cut them in thirds.
Trim the ends off of a bunch of fresh asparagus, and cut the remainder into pieces a couple of inches in length
Gently clean and trim, if necessary, a pint container of baby portobello mushrooms
3 cloves garlic, minced
1/2 tbsp fresh chopped chives
4-6 tbsp unsalted butter (completely optional)
4-6 tbsp extra virgin olive oil (not quite as optional, but adjust amounts to your liking.)

Preheat the oven to 400.

Put the potatoes and carrots in the roasting pan. Sprinkle on about 1/8 tsp chili powder, kosher salt, and fresh-ground black pepper. Place 2 1-tbsp pats of butter on top, drizzle with approximately the same amount of olive oil, and place uncovered in the oven. Roast for 20 minutes, stirring at each 10-minute mark to get the lovely butter and oil coating everything nicely.

After about 20 minutes, add the asparagus, whole button mushrooms, more seasonings if you like, garlic and chives. Add the rest of the butter and olive oil (or as much as you care to add) over the top, and stick back in the oven.

Roast for another 30-40 minutes, stirring gently every 10, until the potatoes and carrots are done through.

Some options:
- Leave the mushrooms out of the veggie mixture, and instead of serving this with steak, grill up some whole portobello mushroom caps.
- If you parboil the potatoes and carrots first for about 10 minutes, you can eliminate the extra 20 minutes which they need alone in the oven. This dirties another dish and the timing comes out the same in the end, so I don't personally bother.
- Brussles sprouts would probably be lovely in this as well.

Thank you suzepie for your suggestions re: the steak - they were spot-on. My fiance waved away the bbq sauce, saying "Nah, I don't want to ruin a good steak!" which is about the highest compliment I can get, I figure ;)


Tagged as: recipes - dinner

On 28 Feb 2008 05:24:34 PM, Lindsay said...

That sounds so good XD I haven't had good steak in forever. I'm cooking a pork tenderloin atm, in a Tennessee marinate, which consists of brown sugar, whiskey and soy sauce among other things... I'm hoping it tastes as good as it sounds!

On 29 Feb 2008 11:01:18 AM, wint3rhart.livejournal.com said...

How'd that come out, btw? It sounds certainly excellent :D

I need to find a good method of storing brown sugar... even the canisters which are theoretically "airtight" do a lousy job, and I end up with a brown sugar brick in the bottom.

On 23 Dec 2008 09:22:01 AM, Lindsay said...

:) It turned out delicious! Very, very tender and flavorful. We usually just keep the brown sugar in the ziplock bags it comes in, I don't recall having too many clumping problems. It does a good job of keeping moisture out. On the occasion I do find a hard clump I eats it :3 so really I wish it wasn't so good at what it does hehe...