Saturday, November 22, 2008

Chili-rubbed Steak with Rosemary Potatoes

Chili-Rubbed Steak with Rosemary Potatoes

Potato Ingredients:
2 large Yukon potatoes, each cut into six equal pieces, lengthwise
2 tablespoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1 tablespoon Kosher salt
Black pepper, a few good grinds
1 tablespoon parsley, chopped

Preheat the oven to 400 degrees F.
In a large bowl combine all ingredients except for the parsley and toss to coat. Transfer to a foil lined baking sheet and bake until nicely colored and cooked inside, flip and stir after 10 minutes to prevent burning.
Remove from the oven and toss with the parsley.
Season to taste.

Steak Ingredients:
2 1/2 lb. Sirloin steaks, 1 inch thick
1 teaspoon chili powder
1 teaspoon cumin, powdered
1 teaspoon oregano, dried
3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon Kosher salt
A few good cranks of black pepper
1 tablespoon extra virgin olive oil

Preheat grill to medium-high.
Combine the dry ingredients to create the rub.
Rub 1 tablespoon of the mixture evenly into each steak and allow to marinate at room temperature for 30 minutes.
Brush a light layer of oil onto the meat and grill 5-6 minutes on each side, rotating the meat 45 degrees after 3 minutes to get nice marks on the steak.
Allow the meat to rest at least 10 minutes, covered with foil, prior to slicing.