I am still trying to use up the meat that is over-crowding our freezer, so first up is Rib-eye Steaks with Mustard Parmesan Crust. It was ok. Not my favorite steak. Taylor and I both agreed the mustard didn't add anything to the dish. It actually overpowered it a little. He thought it would have been really good if I had omitted the mustard.
The steaks were served with Seasoned Grill Fries. These turned out pretty good. But then again, I don't often meet a potato I don't like.
Rib-eye Steaks with Mustard Parmesan Crust
Source: Food Network
Mustard Parmesan Coating:
20 cloves garlic, peeled
1/2 cup olive oil
3 tablespoons fresh, roughly chopped thyme
3 tablespoons
3 thick rib-eye steaks (about 2 to 2 1/2-inches)
Grey salt and fresh ground black pepper
Olive oil, for drizzling
2 cups fresh, finely grated parmesan cheese
In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the
Preheat oven to 450 degrees F. Preheat a grill to high.
Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both
sides with olive oil. Place meat on grill to brown, about 5 minutes each side. I used my grill pan since we had a cold snap and I didn't want to go outside.
Remove steaks from grill, place on a large cookie tray. Cover top
generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
Seasoned Grill Fries
Source: Bobby Flay , adapted by me
3 red potatoes, washed
1 tbsp olive oil
1 tbsp chili powder
1/2 tbsp sea salt
1/2 tsp ground cumin
1 tbsp garlic powder
Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes in a medium/large mixing bowl and toss with oil. Mix chili powder, salt, cumin, and garlic powder together in a small dish. Roll potatoes in the spice mixture, one at a time, and place on a plate to take to the grill. Again, I used the grill pan. Grill the potato wedges for 3 to 4 minutes per side until golden brown.
1 comment:
You are so good to plan ahead and then follow through and make it. I wish I were. I tend to "not feel like" eating or cooking this or that and waste the food. Or that is the week when suddenly everyone calls and makes plans to go out.
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