Beef

Steaks with Garlic-Chive Butter and Seasoned Baked Potatoes

It is the end of week #2 in San Diego, and I have done a fair amount of cooking lately. Unfortunately, the mess that is our apartment along with work have prevented me from keeping up with my blog entries! Kevin and I made these steaks last weekend, and they were outstanding! I think that the BEST thing about having a grill now is that we can make delicious steaks.

There is nothing quite like a good steak, and I splurged a little to buy a couple of filet mignons. I spent about $20 on two steaks, which really isn’t bad at all but is expensive compared to what I am usually willing to spend on a meal. I am finding that groceries (along with everything else) are way more expensive in California. The produce is cheap because things actually grow here though so that is a definite plus! Having a grill is also really working out well because Kevin can grill the meat, and I can do everything else in the kitchen without feeling too stressed about multitasking. I served the steaks with some garlic-chive butter, baked potatoes, and salad with a homemade red wine vinaigrette (recipe included below).
Steaks with Garlic-Chive Butter
2, 1lb filet mignons (or any steak would be good with this)
Seasoning for the steaks
2 Tablespoons chopped chives
1 clove garlic, minced
1/2 teaspoon salt
4 Tablespoons butter, softened
1/2 teaspoon onion powder
Baby Bella mushrooms
2 Tablespoons butter

Heat a grill or grill pan over medium-high heat. Season the steaks with your favourite steak seasoning (I used Montreal steak seasoning) and grill for 4-5 minutes per side for medium doneness (adjust for however you like your steak).
Melt 2 tablespoons butter in a pan over medium heat. Add the mushrooms and saute until cooked through.
Combine the remaining ingredients in a small bowl until the butter is smooth. Serve with the steaks and/or baked potatoes.
Seasoned Baked Potatoes
2 large russet potatoes
1 Tablespoon olive oil
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat the oven to 400 degrees F.

Toss the potatoes in a large bowl with the olive oil, seasoning salt, garlic powder and onion powder. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 45 minutes to an hour or until the skin is crispy and the inside is soft.

Red Wine Vinaigrette
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon onion powder
1 clove garlic, minced
1 Tablespoon sugar
1/2 teaspoon dried parsley
1 Tablespoon Dijon mustard

Whisk all ingredients together and serve.

Steaks with Garlic-Chive Butter and Seasoned Baked Potatoes
Total time: 
Serves: 2
 
Ingredients
  • Steaks with Garlic-Chive Butter
  • 2, 1lb filet mignons (or any steak would be good with this)
  • Seasoning for the steaks
  • 2 Tablespoons chopped chives
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 4 Tablespoons butter, softened
  • ½ teaspoon onion powder
  • Seasoned Baked Potatoes
  • 2 large russet potatoes
  • 1 Tablespoon olive oil
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Red Wine Vinaigrette
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1½ teaspoons dried oregano
  • ½ teaspoon onion powder
  • 1 clove garlic, minced
  • 1 Tablespoon sugar
  • ½ teaspoon dried parsley
  • 1 Tablespoon Dijon mustard
Instructions
  1. Steaks with Garlic-Chive Butter:
  2. Heat a grill or grill pan over medium-high heat. Season the steaks with your favourite steak seasoning (I used Montreal steak seasoning) and grill for 4-5 minutes per side for medium doneness (adjust for however you like your steak).
  3. Combine the remaining ingredients in a small bowl until the butter is smooth. Serve with the steaks and/or baked potatoes.
  4. Seasoned Baked Potatoes:
  5. Preheat the oven to 400 degrees F.
  6. Toss the potatoes in a large bowl with the olive oil, seasoning salt, garlic powder and onion powder. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 45 minutes to an hour or until the skin is crispy and the inside is soft.
  7. Red Wine Vinaigrette:
  8. Whisk all ingredients together and serve.

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