With Father’s Day just around the corner why not treat that special man in your life, and show just how much you appreciate them by making this ever popular and very manly steak and potatoes recipe.
Few dishes are more classic than the combination of steak and potatoes – after all the recipe is really simple, very hearty, and crazy delicious.
Different cuts of steak can be used, but a skirt is recommended – it’s inexpensive, full of flavor, doesn’t take much to tenderize, and cooks quickly.
You can obviously get creative, and customise to your Dad the vegetables you accompany it with. The images and recipe for this include kale and peppers.
And seeing as though we are in June and the weather is supposed to be good why not use a barbeque to cook it on – do it dirty style!
You can cook it to perfection just the way he likes it, and with it’s stunning flavour you be sure Steak & Potatoes will be a winner, and an ideal way to show your gratitude and celebrate your Dad.
Balsamic Skirt Steak & Rosemary Potatoes Recipe
Serves 2
Balsamic Steak
* 1lb skirt steak
* 1/3 cup balsamic vinegar
* 2 Tbsp olive oil
* 3 garlic cloves
* 1 tsp dried oregano
* 1 tsp sea salt
Rosemary Potatoes
* 2lbs Yukon gold potatoes, quartered
* 3 Tbsp ghee or grass-fed butter
* 2 Tbsp fresh rosemary, chopped
* 1 tsp black pepper
* 1 tsp sea salt
Optional Serving Suggestions
* 2 Cups Kale, chopped
* 1 Tbsp olive oil
* 1 red bell pepper, sliced
Instructions
1. Combine the skirt steak, balsamic, oil, garlic, oregano and salt in a shallow bowl or Ziploc bag. Let the steak marinate for a minimum of 2 hours in the refrigerator.
2. When steak is almost done marinating preheat oven and cut the potatoes in quarters and toss with the ghee, rosemary, salt and pepper and roast for 30-35 minutes.
3. Preheat grill to 500. Remove the steak from the marinade and pat dry with a paper towel. Place the steak on the grill and cook for 2 minutes and then flip and cook for another 2 minutes or until it reaches your desired doneness (see notes).
4. Let set for about 3-5 minutes and then slice against the grain. Take the chopped kale and massage the leaves with the olive oil. Split the kale and peppers between two bowls and then top with steak and potatoes.
For this and more great recipes just like this please head on over to jessiskitchen.com
And if this isn’t enough take a look at our Father’s Day blog for inspiration on gifts you can get him.
