One of my favorite smells of summer is steak on the grill. You can sniff out that scent blocks away. Instead of being jealous of the person whose making that steak dinner, I decided to throw some steaks on Mr. Brinkman and make a unique meal of my own.
Besides grilling the steak, I also used my grill to make italian style potatoes. They cooked up great in tin foil and I'm thankful I found a way to enjoy potatoes without turning on my oven. (BTW, I have yet to use my oven since mid-May!)
Steak with Spicy Mustard & Parsley
Ingredients
4 steaks
Cooking spray
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons finely chopped fresh rosemary
3 tablespoons Hot & Spicy Mustard (Or you can try Dijon)
Preparation
1. Prepare grill.
2. Lightly coat steak with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Cook a couple minutes on each side.
3. Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently.
Italian Style Potatoes
Ingredients
4 teaspoons canola oil
3/4 teaspoon salt
1/2 a bag of red potatoes, quartered
3 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preparation
Place all ingredients in a plastic bag and give it a good shake. Pour the bag on a long strip of heavy cooking foil. Make into a bag so air can not escape.
Put the tin foil bag on the grill and cook 35-40 minutes.
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