Friday, July 2, 2010

Cola-Marinated Steak and Potatoes

Here's an All You recipe that I totally butchered. (no pun intended...although, I wouldn't mention that it could be a pun unless it hit me for a brief moment that I was just a tad bit witty at least just for a second or two)

Ingredients:
2 pounds beef flank steak
1 cup bottled teriyaki sauce
1 cup cola
1 onion, diced
1 clove garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon vegetable oil
2 tablespoons hot sauce
Salt and pepper

Preparation
With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag.
In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine. Reserve 1/2 cup of marinade. Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours.
Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes. Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare).
Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve.

or, just cook it on a grill pan. (not going to be nearly as moist this way, but I was in a hurry.)
I decided to do a steak and potato meal. Here's a little potato action for ya: (not necessarily a recipe- just using what we had)
Rinse, scrub, and dry your taters.Cut them into cute little slices.Put them in a bag, or a bowl with a lid, and toss with some olive oil, garlic, salt and pepper. Spread them out on a piece of stoneware or a baking sheet. Bake at 350 degrees for 15 minutes. Flipperdoodle, and bake again for another 15 minutes. Bake until brown...mine are not that brown...I got impatient. Did I mention that I was cooking this one in a rush because I had to get to work? I was. :0) For chives, slice up some green onions. Bag, and freeze, leftover chives to be used in other recipes later. We served ours with cottage cheese and corn on the cob.

1 comment:

amanda said...

The final plate looks delicious. Thanks for sharing!