Marinated Strip Steaks w/Homemade Steak Sauce
Serve dad our Father's Day grilled steak dinner with a lineup of classic, easy-to-make side dishes.
Ingredients ~
6 New York strip steaks, 1-inch thick
1/2 cup olive oil
3 to 4 cloves garlic, finely chopped
1 teaspoon soy sauce
2 teaspoons balsamic vinegar
Preparation ~
Whisk together the olive oil, garlic, soy sauce and vinegar in a shallow dish just large enough to hold the steaks in a single layer. Add the steaks and turn them several times in the marinade to coat. Cover and refrigerate for at least 4 hours, or overnight.
Preheat a gas or charcoal grill to high and lightly oil the grates just prior to adding the steaks.
Grill the steaks, covered, for about 3-1/2 minutes per side for medium rare. Remove the steaks from the grill, cover loosely with foil and allow to rest for 5 minutes. Serve with homemade steak sauce.
Testing grilled steak for doneness: The most accurate way to determine whether or not a steak is done is with an instant read thermometer. The internal temp of your steaks will rise between 5 and 10° as it rests so remove your steaks when they reach 130° for rare, 135° for medium rare and 140° for medium.
Homemade Steak Sauce
Ingredients ~
3/4 cup ketchup
2 teaspoons Dijon-style mustard
1 tablespoon Worcestershire
2 tablespoons balsamic vinegar
1-1/2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon brown sugar
1/2 cup onion, finely chopped
2 cloves garlic, finely chopped
Preparation ~
Place all the ingredients in the work bowl of a food processor and process until smooth. Store, tightly covered for up to 1 week in the refrigerator.
Spicy Garlic Oven Fries
Ingredients ~
2-1/2 lbs potatoes, peeled and cut into 1/2-inch fries
1/4 cup vegetable oil
3 cloves garlic, very finely chopped
1 teaspoon salt
1 teaspoon sweet paprika
1/8 to 1/4 teaspoon cayenne pepper
Freshly ground black pepper
Preparation ~
Combine the vegetable oil and garlic in the bottom of a large mixing bowl and set aside at room temperature for at least 30 minutes. Add the salt, paprika, cayenne and a few grinds of black pepper and whisk until well combined.
Preheat the oven to 425°.
Add the potatoes to the mixture and, using your hands, toss to coat them thoroughly with the oil. Coat two large baking sheets with nonstick spray and spread out the potatoes in a single layer. Allow as much room as possible between the fries so they brown nicely.
Roast until crispy and golden brown, 20 to 30 minutes, shaking the pans and rotating their positions in the oven once or twice during cooking. Serve immediately.
Makes 6 servings
Coleslaw
Ingredients ~
8 cups cabbage, chopped
2 medium carrots, shredded
1/4 cup oil
2 tablespoons red wine vinegar
1 tablespoon mayonnaise
1/2 teaspoon garlic, very finely chopped
1/4 cup onion, very finely chopped
2 teaspoons sugar
1/2 teaspoon salt
Freshly ground black pepper
Preparation ~
Place the cabbage and carrots in a large mixing bowl and set aside. In a small bowl, whisk together the oil, vinegar, mayonnaise, garlic, onion, sugar, salt and a few grinds of black pepper. Pour over the cabbage-carrot mixture and toss to combine. Allow to stand at room temperature for 15 to 20 minutes, taste and adjust the seasoning as needed.
Makes 6 to 8 servings
