Grilled Skirt Steak With Rosemary Roasted Potatoes Worcestershire Aioli Bordeaux Food

GRILLED SKIRT STEAK

Steps:

• In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
• Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.

SKIRT STEAK WITH CHEESY MASHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
• Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
• Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
• Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

GRILLED SKIRT STEAK WITH ROASTED POTATOES

Steps:

• Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
• Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
• Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
• Preheat oven to High on the "Grill" setting.
• Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
• Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GRILLED SKIRT STEAK WITH ROSEMARY ROASTED POTATOES & WORCESTERSHIRE AIOLI — BORDEAUX

Steps:

• For the steak: If using optional marinade, mix soy sauce, garlic and lemon juice together in a small ramekin and spread on both sides of meat. Marinate 1 hour before grilling or refrigerate up to 4 hours and bring meat to room temperature before cooking. Preheat a grill to medium-high. Lightly coat meat with oil then season to taste with pepper and just a touch of kosher salt, as the soy sauce marinade is salty. Grill the meat to desired doneness, about 8-10 minutes total for medium rare; thicker portions may need a little more time. Loosely cover with foil and rest for at least 10 minutes before thinly slicing across the grain. For the potatoes: Preheat oven to 425 degrees. Rinse and dry potatoes. Leaving skin on, cut each potato into wedges about 3/8- to 1/2-inch thick. Place potato wedges in a large bowl and toss with the garlic, olive oil, rosemary and salt to taste. Line a sheet pan with foil; coat the foil lightly with olive oil. Spread wedges on baking sheet; add grinds of pepper to taste. Roast 25-30 minutes or until golden brown and edges are crisp. Taste and adjust seasoning. For the aioli: While the potatoes and meat are cooking, stir together the mayonnaise, lemon juice, vinegar, Worcestershire sauce and garlic in a small bowl. Season to taste with salt and pepper. To serve, divide the steak and potatoes among plates and serve with Worcestershire aioli on the side. Serves 4 Per serving: 735 calories, 39 g protein, 37 g carbohydrate, 48 g fat (11 g saturated), 37 mg cholesterol, 245 mg sodium, 2 g fiber.