6.10.2008

WHAT'S FOR SUPPER?
Marinated NY Steak with Mini Gold Potatoes
and Bacon Wrapped Asparagus


Marinated Steak:
Take a zip lock bag that will be big enough for your steak.
Then fill the bag with the following things:
4 tablespoons worchestshier sauce
1 tablespoons Mc Cormick's Grill Mates -Steak Rub
1 tablespoon fresh chopped thyme

Rinse your steak with cold water then pat dry with a paper towel. Place between 2 pieces of plastic wrap and pound with a meat tenderizer.
Put the steak in the bag with seasonings and close it tight. Put it in another bag as a back up plan so there is no spilling. Make sure the marinade gets all over the steak. Place the steak on a small plate and let marinate overnight in the fridge. When ready to grill or bake, sprinkle a little more herbs and seasonings on the top to make it look pretty and to give it some more flavor.
For a medium done steak, I put it in the oven at 425 degrees for 20 minutes.

Bacon Wrapped Asparagus:
Prep your asparagus by rinsing, chopping of the tough ends and peeling the outer skin if needed.
Rub your bacon with ground cumin, fresh ground pepper, and a small drizzle of maple syrup
Then swirl-wrap the bacon slices around the asparagus and place them on a baking sheet or on a grill so that the bacon will not slip off the veggie. Turn veggies once in a while for even cooking.
I baked mine in the oven at 425 degrees for about 15 minutes.
Mini Gold Potatoes:

Wash potatoes( I used about 6 baby dutch yellow potatoes to serve 2) and cut each potato into quarters, boil in water for 10 minutes then saute in

4 tablespoons olive oil, 1 tablespoon crushed red pepper, 1 teaspoon and fresh ground black pepper

Sizzle potatoes until edges are crispy and browned- toss some coarse sea salt into the pan in the last 5 minutes of cooking and you're done.

THE END!

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