Monday, April 5, 2010
Grilled Steak and Roasted Potatoes with Oregano and Garlic-Infused Olive Oil
While Hirsh and I don't generally eat a lot of red meat, "steak and potatoes" is a great Passover meal since it doesn't feel like you are eating something that is kosher for Passover. Luckily, we had beautiful weather this weekend, so we decided grill for the first time this season. I wanted to flavor the steak a little beyond the traditional salt and pepper, so I looked in our Bobby Flay Grill-it cookbook, but most of the marinades required non-KP ingredients. I actually ended up using a modified fish marinade as a steak rub and it turned out to be delicious! I made double use of the marinade by also adding it to the roasted potatoes. Although we overcooked the meat (a common occurrence in my house) the steak was still flavorful and the dinner a success!
Grilled Steak and Roasted Potatoes with Oregano and Garlic- Infused Olive Oil
2 1/2-lb tenderloin steaks
8-10 mini red skin potatoes
1/4 C olive oil
1 Tbsp dried oregano
2 garlic cloves, minced
1. Preheat oven to 425.
2. Bring two 1/2-lb tenderloin steaks to room temperature for 20 minutes.
3. In a food processor, combine olive oil, oregano and minced garlic.
4. Cut red skin potatoes in half or leave whole if they are really tiny.
5. Parboil the potatoes for 10 minutes.
6. Add half of the oregano and garlic infused olive oil to the potatoes, toss to coat.
7. Roast potatoes in a foil-lined baking dish for 20 minutes at 425.
8. Dry meat, salt, pepper and then brush with olive oil mixture on both sides.
9. Preheat grill to high.
10. Grill on one side for 5 minutes (don't touch!)
11. Flip and grill on the other side for 5 minutes (we did 7...this seemed like too much for our meat thickness. 4-5 should do).
12. Let meat rest for 5 minutes on a plate, tented in foil.
13. Serve meat and potatoes coupled with your vegetable of choice!
Hirsh's Rating: 8
Debbie's Rating: 8
The flavor was really good...maybe next time we won't overcook the meat!