Today was new food Friday in my household and I, as I’m sure many others, always see so many delicious looking recipe videos floating around Facebook. Honestly, I save a lot of them but only have the motivation and time to make a few. Usually they either require a lot of dedication, skill or uncommon ingredients and I normally lack one if not all three of these.
My wife loves grilling. Grilling, fried rice and fish are her three fortes. That being said, she came across a recipe for grilled steak and potatoes and she had to have it. The combination of her abysmal kitchen prep skills and the fact that she is on crutches currently left me to the cutting and preparing of the little aluminium pockets of deliciousness. I, however, cheated a bit by just watching the video once and adding my own twist on it. I simplified the recipe a little and added more herbs. Here is what went down:
I peeled and chopped four yukon gold potatoes into one square inch cubes. To make sure they cooked all the way through, I boiled them for about ten minutes. After they were drained, I poured 1/2 cup of melted butter, one diced white onion, three minced cloves of garlic, two sprigs of rosemary, red pepper flakes and as much finely chopped parsley as I deemed necessary at the time. I used two rib eye steaks from the local butchery, I cut them once down the middle and then again down the middle horizontally. I spread an even layer of softened butter over the top of the steak and sprinkled on the remaining two cloves of minced garlic. I added a good amount of freshly ground salt and pepper to it all. I laid out two sheets of foil and each got one steak and half the potatoes. To make the pocket, I just folded one side over the other and rolled up the sides like a Christmas present (it would work anyway really as long as the juices and butter doesn’t leak out). We grilled the foil pockets for about 30 minutes over medium heat, covered.
I am not a big fan of cheese, but my wife loves it. So, when there was about five minutes left on the grill, we opened up the little packs and put some cheese on it and covered the grill back up.
This was some of the most “melt in your mouth” steak I had ever had. The parsley, garlic, rosemary and even the salt and pepper added so many levels to the flavors.
The only downside of this dish is the amount of butter, which I will have to find a way around in the future. I am not sure if different kinds of oil or other liquids would yield the same result. More to come.
Here is the link in case anyone wants to follow that recipe, which looks equally as great.