Wednesday, November 11, 2009
It doesn't get more basic than a meat and potatoes meal. This post is no fuss, much like the recipes that I used tonight.
Here's whatcha need for the steak: Balsamic Vinaigrette Dressing, Steak Sauce, brown sugar, garlic, a sirloin or flank steak, olive oil, and an onion.
This one is so simple, there's really no need for me to document the step by step. I found this recipe in the latest edition of food & family from Kraft. I've been getting this magazine completely free for a few years, but this latest issue arrived with ATTENTION: FINAL-ISSUE ALERT stamped on the cover and subscription information and cost included inside. Bummer. Well, they've got me hooked now. I love their nothin' fancy, quick, easy, and above all family pleasin' recipes. If you're interested in a subscription you can sign up at www.kraftfoods.com/mag
Here's the recipe from Kraft Foods:
Marinated Steak with Caramelized Onions
Prep Time: 10 min Total Time: 1 hr 36 min Makes: 4 servings
What You Need:
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. A.1. Original Steak Sauce, divided
2 Tbsp. packed brown sugar
2 cloves garlic, minced
1 boneless beef sirloin steak (1 lb.) 1 Tbsp.
1 large onion, thinly sliced
MIX dressing, 2 Tbsp. steak sauce, sugar and garlic until well blended. Pour over steak in shallow dish; turn steak to coat both sides. Refrigerate 1 hour to marinate.
HEAT oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 5 min. Cover; cook on medium-low heat 15 min. or until onions are golden brown, stirring occasionally.
MEANWHILE, heat broiler. Remove steak from marinade; discard marinade. Place steak on broiler pan. Broil steak, 4 inches from heat, 8 min. on each side or until done
(160ºF). Remove from heat; cover. Let stand 5 min. before cutting across the grain into thin slices. Stir remaining steak sauce into onions. Serve with the meat.
This was good. Just a couple of notes: The recipe suggests marinating the steak for 1 hour. However, you'd be fine to marinate it overnight or all day. I put mine in the marinade this morning and broiled it for dinner, a little over 8 hours later. The flavor was good, but certainly not intense. So don't be afraid to put this in the marinade the night before you intend to eat it and return home from work the following night to grill or broil it. My other suggestion is to salt and pepper that steak before broiling. I sprinkled mine with some kosher salt and ground a little pepper over the top. It was delicious served atop the caramelized onions, swimming in steak sauce.
And what goes better with steak than potatoes? I served this with a quick version of cheesy garlic potatoes. Quick because I didn't peel or quarter a single potato to make these. Nope, I cheated and used (gasp!) potato flakes from a box. I'm not usually a fan of potato flake mashed taters, but with the addition of cream cheese, garlic, and American or cheddar cheese, these are SO good! Just prepare the potatoes according to the package directions and then stir in the other ingredients until the cheeses are melted. YUM!
The recipe for these potatoes also came from Kraft food & family. Remember the Easy Shepherd's Pie that I made last October? This is the recipe from the potatoes used to top that pie. I like to use shredded cheddar in this recipe, however, as I rummaged through my fridge tonight, I realized that I was out of luck. So, I threw in a couple of American singles instead. Still really good....
Here's the recipe:
Easy Cheesy Garlic Potatoes
1 envelope instant potatoes, prepared according to package directions or two cups of leftover mashed potatoes, heated
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Shredded Cheddar Cheese
2 cloves garlic, minced
Stir the cheeses and garlic into the hot mashed potatoes until the cheese is melted. Enjoy!