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Food: Dinner tonight – Top Loin Steak with asparagus and creamy potatoes March 19, 2012

Posted by truthspew in Uncategorized.
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I cannot stress it more, use your local butcher or meat monger.

Got two plus weeks worth of meat; beef, pork and chicken. I got enough to last nearly two weeks. Cost breaks down to $3 per pound at the local meat market, Joe’s Meat Market here on Westminster Street, in Providence, RI.

Best time to hit is mid week, in the afternoon. Otherwise be prepared for a wait. Take the time to look in the case. See what you really want.

Anyhow one of the things I got was inch thick Top Sirloin steaks. I prepared them as follows:

Before anything preheat your oven to 425F.

Cut the steaks in half. These are HUGE steaks. Then season liberally with salt, black pepper, garlic powder and a little chili powder.

Let a pan sit on the stove with 1/2 tablespoon of canola oil for two or three minutes before you put the steaks in.

Sear steaks for 2 to 3 minutes per side then transfer to sheet pan. Allow to rest for five minutes.

Into the hot oven, timing is up to you. 5 minutes gives you slightly rare, 7 gives almost medium well, the center is nice and pink. 10 minutes if you want well done, eg. no pink or red in the middle.

Turn them over at least once while in the oven to heat evenly.

Now here’s a trick. If you prepare a little ahead of time get your asparagus snap off the tough ends and coat with olive oil, salt, pepper and anything else you desire. Spread out on broiler pan and place into broiler. If you want the burner to stay on, and this is with a gas oven, just leave the oven door open slightly. Does the steaks nicely too. Anyhow it only takes about 5 minutes for the asparagus to cook.

The creamy potatoes, are easy:

4 or 5 Russet potatoes, peeled and slicked thinly.
1 stick of salted butter, cut into thin slices
5 to 6 oz. heavy cream
6 to 8 oz. cheddar cheese, shredded
Salt
Pepper
Garlic Powder
Paprika

Start by scattering some of the butter slices at the bottom of the pan, then layer on potatoes, season each layer with the spices, then scatter a little more butter, next layer, and repeat. Pour cream over potatoes and add the shredded cheddar cheese.

Onto a medium burner for 20 minutes. Check at about ten minutes, you may need to add a little (1/2 cup) water to thin it out.

The entire dinner can be prepared in 20 to 30 minutes. And yes, I know, a little high on the fats. But on a per serving basis it’s very little, the worst of it is the potatoes.

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