Hi friends! I’m home and getting back into the “normal” mode once again. Cooking, blogging and ministry life will be back in full swing this week. It was a great time away! I thank the Lord for time to rest!
Hope you’re ready for a great meat and potatoes menu, because that’s what’s in store for today!
I’ve shared the recipe for the Hot Crash Potatoes I fixed to accompany the steak, but I’m going to share it again, in the case that you haven’t tried them yet. They have a great crunchy edge over a baked potato and are so perfect with beef. New potatoes are small, so you will probably want to have two, or maybe three! I’m serious, they’re that good!
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Brazilian Steak With Artichoke Salsa
Ingredients
Meat:
1 flank steak
2 tablespoons oil
6 garlic, minced
1 jalapeno, seeded and very finely chopped
Steak seasoning [such as Montreal Steak Seasoning]
For the Salsa:
4 fresh tomatoes, seeded and diced [I used cherry tomatoes, quartered or halved]
1 jalapeno, seeded and finely chopped
2 to 3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup jarred artichoke hearts, diced [I used canned]
1 to 2 tablespoons red wine vinegar
1/4 teaspoon salt
Preparation
Rub the steak all over with olive oil. Rub the steak with minced garlic and jalapeno and season it with steak seasoning. Place it in a resealable plastic food bag or in a flat glass container and seal well. Refrigerate it for at least 4 hours or overnight.
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| Brazilian Steak |
For the Salsa:
Place all salsa ingredients in a medium sized bowl and toss gently to mix well. Set aside.
On a hot grill, preferably outdoor grill (you can use indoor grill if that is more convenient for you), grill the flank steak until the meat is cooked the way you like it.
Slice the meat thinly to serve. Serve with salsa on the side or on top of the meat.
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| Hot Crash Potatoes |
Hot Crash Potatoes ~ Pioneer Woman
Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
What’s your favorite way to eat a steak? Do you have a new side dish that you make to go along with the meat?
With love from my country kitchen,
RefreshHer 