Thursday, June 11, 2009
Steak & Potatoes
You'll be surprised how easy this is to make. It's about 10 minutes of prep time, really, unless you're a slow potato-chopper. The potatoes recipe kinda came to me as I walked to the grocery store, all I could think was potatoes and goat cheese. It just so happened that I had some whipping cream I needed to use up and the thyme (among other things) I planted in the early spring was finally ready to be plucked and used, and there is nothing like fresh home-grown thyme picked off the plant moments before going into the pan. I can't wait for the basil and rosemary to be big enough to use! There's some spinach that's only a few days away from meeting its fate under some balsamic vinegar...
3 steaks of your preference
1/3 cup sherry
4 to 6 cloves of garlic, crushed and chopped
1 tsp mustard powder
Let the steaks come to room temperature. Rub both sides with salt and black pepper. In a medium bowl, whisk the sherry, mustard, and garlic. Put the steaks into the bowl and be sure they're coated with the marinade. Let sit for an hour while you cook the potatoes.
Heat your skillet or iron grill for several minutes before spraying with a little cooking spray or sprinkling a little olive oil on it. If it sizzles, add the steaks all at once, flip after 3 minutes, and remove from heat. Serve immediately.
If desired, mix the remaining marinade with some butter or worcestershire sauce and bring to a simmer briefly before pouring over the steaks.
Goat Cheese Potatoes with Thyme
3 large-ish potatoes, washed and slightly peeled
4 oz goat cheese (with herbs already in it is nice but not necessary)
3/4 to 1 cup heavy whipping cream
4 cloves of garlic, crushed and chopped
1 to 2 tsp olive oil
1/2 tsp black pepper
salt to taste
1 tbsp fresh thyme leaves
Preheat the oven to 375º. In a sauce pot, mix the goat cheese and heavy cream over low heat, stirring to combine. As soon as the goat cheese is dissolved in the cream, remove from heat and add the garlic, olive oil, salt, pepper, and thyme.
Slice the potatoes around 1/4 to 1/8" thick. Spread a tablespoon or two of the goat cheese mixture in the bottom of a round baking dish and cover with a layer of potatoes. Repeat until the dish is full, finishing with a slightly more generous layer of cheese on top. Cover with foil and bake for about an hour, removing the foil toward the end for some light browning.
Serve with toasted challah if you've got it.