Marinated Steak and Sweet Fries

The original plan for Sunday’s dinner was Bison burgers. Once I got to the store and compared the price of some nice steaks vs. a very small package of Bison, I decided to bring back Sunday Steak Night.

I didn’t really measure anything out (that’s so unlike me!). I used:

  • Worcestershire Sauce
  • Soy Sauce
  • Freshly Ground Pepper
  • Sea Salt
  • Ground Mustard
  • Minced Garlic
  • Thyme
  • Rosemary
  • Marjoram
  • Onion Powder
  • Splash of Red Wine

I went the lazy route and used some of the jarred minced garlic one of our friends brought over for Thanksgiving dinner. 😉

I put the steak into the fridge for a few hours and then I flipped it over to the other side.

The steak probably marinated for about 4 or 5 hours by the time we started cooking dinner. I picked up some sweet yams to make fries (now I know what I used to make fries!).

Michael tossed the fries in:

  • Grapeseed oil
  • Sweet Paprika
  • Salt
  • Pepper
  • Garlic Powder

This time we used foil instead of parchment paper and it worked a lot better. I laid them out evenly on the foil and baked them for 15 minutes or so at 425 degrees.

I poured the last of the fancy wine from Shoe (from Thanksgiving) and later opened up a nice Barbera to go with the steak.

The Barbera was a good pairing with the steak. The steak had the sweetness from the soy sauce, plus the sweet yams were very sweet too. The gritty, dirty, robust flavor of the Barbera balanced out all that sweetness.

Michael was in charge of the steaks. I steamed some veggies to go with dinner. Once the steak was done, Michael wrapped it in foil to keep it warm and let it sit for 5 minutes to let the juices settle inside.

We made too many fries (note to self: one yam is plenty for two people) so there will be leftovers.

The marinade was delicious. The sirloin steak I picked up was a bit on the chewy side, but oh well. It was still tasty. The fries were perfect!

I added just a little bit of Goddess Dressing to the steamed cauliflower.

While we ate our steak dinner we watched “The Walking Dead.” Anyone else watching that show? I love it! It’s so good. It might be a tad weird to eat steak while watching zombies eat people…yeah….


Dinner was another winner. We’ve made some good recipes lately. I’ve been pretty happy with our menus!

QUESTION: What is your favorite marinade for steaks?

NOTE: Don’t forget to enter my Giveaway HERE. I pick a winner tomorrow!

Sunday Steak Dinner for Three

Sunday was a busy day! I saw, I helped a friend unpack, and Michael and I went to our friends’ house to see their new baby! She was absolutely precious. Very very tiny and sweet.

When we got back to the house we started the steaks for our new Sunday ritual, but this time for the three of us. I made salads.

Our house guest, Jeremy, had an excellent idea for the corn on the cob. I think it’s my new favorite way to cook them!

First, Michael cleaned up the corn.

Then Jeremy liberally applied butter on each corn.

He seasoned the corn with salt and pepper and wrapped them individually in foil.

Michael took the New York Strip steaks outside and grilled them on the grill with the corn.

I think they cooked the corn for like 15-20 minutes.

I opened a nice bottle of Sangiovese to have with our steaks.

It was a really delicious red wine that went perfect with the steaks.

The steaks weren’t quite done yet when Michael first took them off the grill so he cooked them a few more minutes.

Dinner was good! The piece of meat I got was a little on the fatty-side for my liking but it was still tasty. The corn was REALLY the superstar of the meal. I like Jeremy’s “recipe” a lot.

And on another note, you may remember about a month ago Michael and I debated the “correct” way to eat corn on the cob. Jeremy eats his corn on the cob like me! Vindicated! As Jeremy put it, he eats it the “typewriter style” aka “The Correct Way” (his words). 🙂

If you are just checking up on weekend reading, here’s the recaps:

Oregon Brewfest

Girl’s Night Out

QUESTION: What’s your favorite way to prepare corn on the cob?