Wednesday, September 14, 2011

Steak and Taters!

A usual day for me involves spending a full day at work and coming home to Hubby, who cooks dinner shortly thereafter. He's a good cook, and we're pretty much learning things together. Wednesday nights, though, Hubby's schedule keeps him out later than me, so it's up to me to see us fed. A few weeks back, a friend of mine sent me a recipe for Ranch Roasted Potato Wedges and swore by them as an amazing side dish. "What does it go well with?" I asked, and she replied, "Steak."

Steak and potatoes. A classic. A classic I have never before attempted in my life and has nearly smoked out our kitchen on previous attempts at meaty perfection. Hubby's pretty much perfected his stove-top steak method now, and tonight, a bag of baby red potatoes and a pair of ribeyes at my side (with plenty of directions), it was time for me to test my might against this mammoth of meals.

Roasted Red Potatoes
2 pounds small red potatoes, quartered
1/4 cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Easy peasy. Cut, shake, shake some more, and into the-

Oh, the directions want a baking PAN. This is a baking SHEET. Okay, scramble into the drawer under the oven, luckily we had at some point purchased a lasagna pan (which I totally forgot we even had). Problem solved. Spray some PAM (recommended by my friend who gave me the recipe, the skins stick), and into the oven! A few minutes later, Hubby got home just in time for me to get started on the steaks. No recipe here, we just sprinkle the steaks with a Mediterranean Sea Salt mix, pepper, and garlic powder, rub it in, pop those babies into a pan with a small amount of butter and olive oil, and let them go.

Nice lookin', huh? Six to seven minutes on a side, and the steaks finished just before the potatoes did. Move the steaks to a plate to sit, pull out the potatoes and...

Hm. A little crispy. Whoops, but the crispy bits pull right off.

There we go. Nice looking potatoes. A salad on the side with a vidalia onion salad dressing, and we've got a nice meal.

Victory! Steak and potatoes - Conquered!