Dinner is Served: Steak over Spinach with Cheesy Potatoes and Focaccia

Tonight’s Menu: Steaks over spinach with Olive oil dressing, caramelized onions, cheesy potatoes and Jalapeno cheddar focaccia

Just a reminder that cooking is a great experiment.  You never know something wont work unless you try it.  I’m all about trying new things and am typically not scared to just throw things together.  Tonight was a good example of that.  I pulled a package of meat out of the freezer not quite knowing what to expect.  As I have stated in previous posts, we ordered a 1/4 of a cow this past spring.  I was out-of-town then the meat came so I was not there to divide it up and see what we got.  So it’s a surprise when I dig in the freeze to see what all we have down there.  I have a rather limited experience with all different cuts of meat.  We are a steak family and we use hamburger meat, and chuck roasts but that is the extent of the cuts of meat I’m used to cooking with.  So I pulled out a small package wrapped in white butcher paper and the label said Tri Tip.  I looked it up online and read that it was a tougher cut of meat that should be used as fajita meat or marinated.  When I opened the package it looked like two decent steaks.  But I went ahead with the marinade that I made up.  I put the steaks in a zip lock bag with about 1/2 cup of Soy Sauce with a couple of heaping tablespoons of Horseradish and several fresh basil leaves.  I let it marinate for 24 hours.

I have noticed the bread does funny things here when we have lots of humidity.  We had a good rain storm today with about 1/2 inch of rain in about 20 minutes.

Dough with jalapenos

Add Cheddar Cheese and let it rise...

Then on to the next step- Veggies:

Sliced Wala Wala onion on foil

Drizzle with olive oil and sprinkle with salt and pepper and wrap up

Wrapped up and ready to go on the grill

Then Slice the potatoes and boil to partially cook

Place pre-cooked potatoes in grill pan and sprinkle with salt and pepper

Cover with cheese - I actually had cheese left over from the last time I made this... Ready for the grill

Now I need a sauce for the steak and spinach. Again something I just kinda make up.  I pour some olive oil in the blender and add fresh parsley from the garden.  Then add a splash of Red Wine Vinager, and a garlic clove.

This is my latest kitchen gadget. Its a garlic peeler. You put a clove in and roll it pressing down a little on it, and it pulls the outer shell right off! Wonderful

The onions are cooking!

Potatoes Cooking and Steaks Too!

The Fococcia 1/2 of it cut up for dinner!


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