Menu Plan for Summer II: Week 9, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Sirloin Steak Madeira
Potato and Chard Gratin

Cooking time:  70 minutes for menu     Cooking schedule: see below for instructions

       The Potato and Chard Gratin is one of those dishes that looks a bit of a mess at first.... Have faith, it all comes together. 

Grilled Sirloin with Madeira Sauce

Total time: 20 minutes   plus marinating time
    This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm)  thick, and marinate 8 - 12 hours.  The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2)  You can also make more and serve the leftovers with pasta.  

Grilled Sirloin with Madeira Sauce Ingredients:


Potato and Chard Gratin 

Total time: 70 minutes
      A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer.  Use a deep dish and pile it high.  It wilts and compacts as it bakes.  Add the cheese at the end or it all ends up on the foil.  The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.

Potato and Chard Gratin Ingredients:


Cooking Schedule: 70 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, deep baking dish, marinating dish, small
bowl, small saucepan, (used 2 X), barbecue, foil
Make marinade for beef
Spoon over beef, set aside
Turn oven on, 400F (200C)
Heat chicken stock
Rinse, trim chard, cut
Slice potatoes
Snip herbs
Assemble gratin, cover with foil, bake
       Take a 40 minute break       

Turn on/light barbecue grill
Slice cheese for potatoes
Remove potatoes, uncover, add cheese, bake
        Take 10 minute break while grill heats
Put stock, Madeira in saucepan, heat
Dissolve cornstarch in water, set aside
Remove potatoes, let rest
Start to cook steak
Add marinade to saucepan, cook sauce
Turn steak
Finish sauce
Cut Potato Gratin
Remove steak, slice, drizzle with a bit of sauce
Serve, remaining sauce on the side

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