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Menu Plan for Spring I: Week 10, Day 2
Barbecued Sirloin Steak
Roasted New Potatoes with Lemon and Green Garlic
Hot Spinach Salad
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The steak is a simple classic. We like it rare, but cook it to your own taste. Our beef is not as tender as most in the U.S. so we serve it thinly sliced (Great flavor though). It's important to let any meat rest before slicing so the juices retreat from the surface back into the meat.
Barbecued Sirloin Steak
Total time: 30 minutes
Get any steak suitable for your budget and for grilling. If you slice the steak, at an angle, even a tougher cut is delicious - and they usually have more flavor!
Ingredients:
- 16oz (480gr) sirloin or top round (suitable for grilling)
- 2 tbs ketchup
- 1 tbs Worcestershire sauce
- 1 tbs Balsamic vinegar
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 2 tbs olive oil
Instructions:
- Combine ketchup, Worcestershire, vinegar, oil, garlic and oregano.
- Spoon on both sides if steak and allow to marinate for 15 - 30 minutes.
- Cook steak on barbecue grill over direct heat for 5 - 9 minutes per side - or until done - 140F (60C) for rare. Use thumb test, meat thermometer or, as last resort, by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Slice at an angle about 1/2 inch thick (1.25cm) and serve.
- Note: Can be cooked under broiler - start with 7 minutes per side.
Roasted New Potatoes with Lemon and Green Garlic
Total time: 35 minutes
New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are very creamy and usually cooked whole. If you can't get new potatoes, use regular potatoes, cut into 4ths or 6ths.
Ingredients:
- 12 - 16 new potatoes, depending on size enough for two people
- 4 tsp olive oil, divided
- 2 green garlic substitute 2 green onions and 1 clove garlic
- 2 tbs fresh chives
- 2 tbs fresh lemon juice 1/2 lemon
Instructions:
- Leave new potatoes whole and unpeeled; just wash lightly.
- Toss with 2 tsp oil and put into a baking dish large enough for them to be in a single layer.
- Bake at 400F for 30 minutes.
- Stir half way through baking time. Could also be done on barbecue grill in a grill pan or basket.
- Just before potatoes are done: Trim and slice green garlic, using most of the green tops.
- Snip chives.
- Squeeze lemon.
- Heat remaining 2 tsp oil in a medium skillet.
- Add green garlic and sauté until tender, about 5 minutes.
- Add chives, lemon juice and potatoes. Stir / toss to combine and coat potatoes.
- Remove and serve.
Warm Spinach Salad
Total time: 10 minutes
This is a cross between a salad and a vegetable. I've added a bit of bacon to it but you can leave it out for a vegetarian version. Be careful to cook the spinach for a just a minute, only to wilt slightly.
Ingredients:
- 6oz (180gr) fresh spinach
- 2 slices bacon, 1oz (30gr)
- 1 tsp dried thyme
- 2 tbs good olive oil
- 1 tbs Balsamic vinegar
- 1 tsp sugar
- salt - sea salt is nice, and pepper optional
Instructions:
- Cut bacon into matchsticks.
- Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on the leaves - what ever is left on the leaves after draining well.
- Cut any really large leaves.
- Heat oil over medium high heat in large nonstick skillet.
- Add bacon and sauté until crisp.
- Add vinegar, thyme, sugar and heat through.
- Add spinach and quickly stir-fry, 1 minute. The spinach should just start to wilt.
- Remove, sprinkle with salt, pepper and serve.
Cooking Schedule: 35 minutes |
Pause while potatoes cook |
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