Monday, May 10, 2010
Grilled Steak with Roasted Potatoes and Asparagus
Wandering aimlessly through the grocery store without a real list can be bad, but also good. Actually, I had a list. But, by the time I pulled up to the store and grabbed my cart, I decided I didn't want to make any of the meals I had planned.
Instead, I wandered through the store — aisle by aisle — throwing random items in my cart.
Which should I give first? The good for bad news? People say I'm a pessimist (although I prefer the term realist) so I might was well go with the bad news first.
Bad news: I ended up forgetting a whole bunch of items I actually needed AND spent like $70 on just myself. Ouch.
Now for the good news: I ended up making a super simple and really fantastic dinner on a whim last night. Grilled steak with roasted potatoes and asparagus. YUM.
No real recipe for the steak. I just brushed on some olive oil, salt and pepper and grilled it. I wouldn't even call the potatoes a recipe, but I'll include my method, anyhow. I added the asparagus to the pan after the first half of the potato's cooking time and let it go until tender.
1 pound potatoes (I used a klondike mix)
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 400°. Cut the potatoes into chunk and toss with oil, salt and pepper. Place on a sheet pan covered with parchment paper.
Roast without stirring for 20 minutes. Stir the potatoes and add more oil if they stick. Continue to roast until tender but brown and crispy another 20-40 minutes, stirring every 10 minutes. The total baking time depends on the kind of potato and the size of the chunks. Mine were done pretty fast.
Nutritional info: 108 calories, 4 grams fat, 2 grams fiber