The Meal Plan Continues

Ok, let me just say I am loving having a weekly meal plan!. I managed to get all the dishes I aspired to cook last week on the table. And they were all new recipes! I made a meal plan for this week also, so we'll see how it goes. I believe they are also all new recipes, so it will be another heavy blogging week. :)

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 Dijon mustard

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 Dijon mustard.

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.