Sirloin Steak, Roasted Dijion Red Bliss Potatoes, Iceburg Salad Wedge
A fancy steakhouse dinner, at home, for less than 1/4 the price! My local deli/meat market was running a special on Sirloin Steaks yesterday. I could not resist my urge for red meat.
The steaks were prepared very simply, salt and pepper both sides and grill to desired doneness. In this house, it is most certainly medium-rare.
The perfect accompaniment to a steak is, of course, potatoes. But not just any potatoes, roasted red bliss potatoes. Sometimes potatoes can be bland, lets face it. Well, here's what I did...
Roasted Dijion Red Bliss Potatoes
2 lbs red bliss or baby red bliss potatoes, cut into bite sized pieces.
1/3 cup Dijion Mustard
1/3 cup Olive Oil
1 Tbs Dried Parsley Flakes
dash salt, generous dash pepper
Mix potatoes, mustard, olive oil and spices together well. Pour into a 9 X 13 baking dish. Cook at 350 for approximately 1 hour. Stirring every 15 minutes.
And of course, in order to have a steak, you must have mushrooms! Heres how I did the mushrooms:
1 10 oz package White Mushrooms, sliced thin
1/2 half White Onion, cut in half, sliced thin
1/2 cup Merlot
1/2 cup Beef Broth (I used the indoor grill drippings from cooking the steaks)
freshly ground black pepper
Saute mushrooms and onions until soft. Add red wine and bring to a boil, allow wine to reduce. Add beef drippings or broth. Again, bring to boil and allow the sauce to reduce by at least half. Spoon over steaks before serving.
And last, but certainly not least, an Iceburg Wedge Salad is the perfect steakhouse salad to go along with the rest of the players. A simple wedge of Iceburg Lettuce, drizzled with Kraft Blue Cheese dressing (confirmed again with company yesterday that it is indeed gluten free).
So, who needs a steakhouse to have a steakhouse dinner. All told, this meal took me 30 minutes to prepare. What's even more amazing is that it was less than $5 a plate to prepare, as well. Even Rachel Ray would be proud of that! :D