Sliced steak and New potatoes


Sliced Steak Sensation
Rachael Ray's Book of 10 Copyright 2009

3 tablespoons Worcestershire sauce
2 teaspoons hot sauce
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
salt and pepper
1 top-round steak (London Broil),1 to 1 1/2 inches thick, about 2 pounds

Preheat the broiler on high.

Combine the Worcestershire, hot sauce, vinegar, EVOO, and some salt and pepper and coat the steak with the mixture. I let it marinate all day. Put the steak on a broiler pan and situate the pan on the rack closest to the flame; broil for 6 minutes per side. Remove the steak from the broiler and all ow to rest for 5 minutes, tented with a piece of aluminum foil. Then slice it thinly against the grain to serve.
Lemon Roasted New Potatoes
  • 3 pound new potatoes, yukon gold or red bliss
  • 2 lemons
  • 12 garlic cloves, roasted
  • 1/8 cup rosemary sprigs
  • 1/4 cup roasted garlic oil
  • Salt and pepper
Preheat oven to 400 degrees F.

Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.

Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.

Preheat a grill.

Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.

Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.

Season with salt and pepper, and drizzle remaining lemon juice if desired.
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