Monday, October 09, 2006

Marinated Flank Steak with Brussel Sprouts and Au Graatin Potatoes

There is a company where you can prepare main courses to bring to your kitchen. Rather than give a lot of detail here, this is the location where you can read about it: This is where the flank steak originated. We don't have an ingredient list but the marinade tastes as if it is soy based with some sweetness, perhaps brown sugar, garlic, and green onions. Quite tastey. It was grilled on the Weber for about 2 1/2 min on a side and rested for 5 min. before slicing. The brussel sprouts were sliced lengthwise, and sauted in butter with some bacon. For the potatoes (Bon Appetit), whisk together 1C milk, 1C cream, 1C goat cheese, 2 cloves of garlic, minced a dash of ground nutmeg and salt and pepper to taste. Into the mixture place 2 lbs. of sliced yukon gold potatoes. Place in a greased baking dish and bake at 400 F for about an hour until the potatoes are tender. We had a Redwood Creek Pinot Noir with it.



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