We were in a hurry and running late tonight and therefore did not have too much free time on our hands. Steak in our family is always a welcome dish, potatoes also, and salad… well maybe I am the only one who can live on it…
Tonight’s March 9, 2011 dinner:
Rosemary Roasted Potatoes
Mixed Green with Tarragon Vinaigrette
I add a large amount of fine sea salt to a skillet. Place the skillet on high heat. When the skillet is nice and hot, add the steaks and cook to desired doneness.
We like our streaks to be rare to medium rare and therefore cook the steak, 1 inch thick, 4 minutes on each side.
ROASTED ROSEMARY POTATOES
4 medium Russet Potatoes, peeled and cut into 1″ cubes
3-4 tablespoons Olive Oil
Fresh or dried Rosemary cut in small pieces
Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes. Place the potatoes on the cookie sheet and sprinkle generously with the salt. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.
MIXED GREENS WITH TARRAGON VINAIGRETTE
1/3 cup Raspberry vinegar or fruit flavored vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 cup olive oil
9 cups bite size pieces assorted greens
Wisk vinegar and tarragon in a bowl. Gradually whisk in oil. Season with salt. Can be made 1 day ahead cover and let stand at room temperature.
Place greens in large bowl, toss with enough dressing to season.