In the interest of full disclosure, you need to do a little planning for this one – it marinates for two days to make the steak amazing!
How can you make meals you and your mate will both enjoy without cooking two separate meals? Serve what you cook two different ways!
Tonight, I made marinated, grilled steak. For my husband, I roasted some baby potatoes to go with the steak and gave him a regular green salad to mix in some veg. For myself, I played off the taste of the steak with the very best flavor accents I could think of – avocado, tomato, and blue cheese.
For the steak:
- Put steak in a gallon-size zipper bag with:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 3 garlic cloves, chopped
- 1/4 tsp. pepper
- 1/8 tsp. salt
- 2 tsp. Italian herbs
- Marinate 48 hours. Just before grilling, blot the steak with a paper towel. This will reduce the amount of oil on your meat and prevent your grill from flaring up when you put the steak on. Grill on low to medium-low for 3 minutes on each side. My grill cooks hot, so I always use low.
- Test for doneness, and put back on if you’d like your meat more done. Here’s what mine looked like – about medium.
For the potatoes:
- Place potatoes in a foil pie dish
- Top with:
- 1 large or two small cloves chopped garlic
- 2 tsp. olive oil
- 1 Tbsp. butter, cubed and separated
- 1 two-inch sprig fresh rosemary, chopped
- a very light sprinkle of salt
- a generous sprinkling of pepper
Cover tightly with foil and grill on low to medium-low for 20 minutes.
Before and after
Here’s a quick video on one technique for chopping garlic:
For the salad:
- Place some washed and chopped romaine in a shallow bowl
- Slice 1/4 avocado, a small tomato, and a 5-6 pieces of steak, then layer on top of the romaine, rotating between the 3 ingredients
- Top with 1 Tbsp. blue cheese crumbles
- Add some light ranch, or whatever dressing you prefer
Make sure you get a little of each ingredient in every bite to make it perfect!