Red Wine and Rosemary Flat Iron Steaks
2 lb. or so flat iron steak (or other of choice)
1/3 cup dry red wine such as Cabernet Sauvignon

1 heaping tsp. dried rosemary, crumbled
2 cloves of garlic, minced
1 tsp. good quality salt
fresh ground black pepper, generous amount
1 tsp. dry mustard
1 tsp. dried parsley
Mix the wine and seasoning in a one gallon zippered bag; add the steak, seal the bag and turn to coat the steak. Refrigerate for at least 1 hour, and up to 6, turning the bag occasionally. One half hour before grilling set the

Easy Steak Fries
1 large potato for each person

cooking spray
seasoning of choice
Preheat the oven to 450 degrees. Spray a baking sheet generously with the cooking spray. Wash and scrub the potatoes (I actually use my kitchen scrubby for this) and dry well. Cut each potato in half lengthwise; place cut side down on your cutting board and cut in half again. Cut the halves again - you will have 4 fries of equal width from each potato half. This is perfect for steak fries, but if your potatoes are exceptionally large you may want to cut them a little thinner. Lay out on the baking sheet and spray the surface of the slices with the cooking spray. Season as desired and put into the middle of the oven for 15 minutes, flip the slices, season again, and return to the oven for another 10 minutes. If you would like the fries to be a little browner after the cooking time, just turn on the upper broiler for a minute or two. Serve hot.
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