Monday, July 4, 2011

Pretty Simple Recipe

3 Tablespoons veggie oil
1 1/2-pound flank, sirloin, or skirt steak
Coarse salt and ground pepper
1 medium onion, halved and thinly sliced 
1 1/2 Tablespoons Worcestershire sauce 
1 Tablespoon butter
1/4 cup chopped parsley

-In a large skilllet over medium-high, heat a tablespoon veggie oil. Season a steak with salt and pepper, then cook until dark brown crusty, 3 to 5 minutes per side fro medium rare (depending on thickness)
-While steak rests, wipe the pan clean and heat 2 Tablespoons veggie oil over medium high. Add onion, and cook until tender. Add Worcestershire sauce and Tablespoon butter and toss to coat. Thinly slice the steak across the grain and top with chopped parsley. 

4 medium potatoes, scrubbed and dried
Butter, for serving
Salt and Pepper, for serving

- Adjust an oven rack to the middle position and heat oven to 450 degrees. Poke a few holes in each potato and microwave the potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through. 
- Carefully transfer the potatoes to oven and cook directly on the hot oven rack until a skewer glides easily through the flesh, about 20 minutes.
-Remove the potatoes from the oven and make an X on top of the potato with a fork. Then press in at the ends of each potato to push the flesh up and out. Serve Immediately with butter, salt and pepper, and whatever else you like on you tater. 
-that's it, super easy and good for a steak a potato night. 

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