Steak and Potatoes
Savory Beef and Potatoes = Pure Happiness!
- 1 8-oz. new york strip loin steak
- 1 pk thrive express loaded scalloped potatoes
- 1 c thrive brown beef gravy (see recipe)
- 1⁄4 c thrive tomato dices
- 8 sprigs chives
Season or marinate steak as desired. Prepare gravy according to THRIVE Brown Gravy recipe on THRIVE Kitchen website. Gravy may rest on stove and be reheated when time to serve.
Preheat barbecue grill. Cut chives about 1 ½ inches long and place in ice water in fridge to keep crisp and fresh. Cook scalloped potatoes according to instructions on pouch and let rest while grilling steak (potatoes can keep warm for 15–20 minutes). Char grill steak as desired (best served medium rare). Allow steak to rest before serving.
To assemble a small tasting plate: divide potatoes onto 8 small plates, slice steak into 16 thin slices, place two pieces of steak on each serving of potatoes, and drizzle about 2 tbsp. gravy over steak and potatoes. Crumble tomato dices into small pieces, sprinkle some on top, and place 1 sprig of chives on the middle of the steak.
Note: Suggested marinade for steak: 1 tsp. season salt, 2 tbsp. THRIVE Chopped Onions, ½ tsp. minced thyme, ½ tsp. minced rosemary, 1 tsp. minced garlic, 2 tbsp. balsamic vinegar, ½ tsp. olive oil. Mix together in a small bowl and marinate steak for 2–3 hours in a zip lock bag.
March 2013 THRIVE Live