marinade: 1 cup pineapple juice 1/2 cup soy sauce 1/2 cup burgundy wine 1 Tbsp granulated garlic 1 Tbsp onion powder
Put it into a plastic zippered bag and shake, mixing ingredients well.
Place the steak in the zippered bag and marinate 12 - 24 hours in
refrigerator. Every 2 - 3 hours, turn the bag over so the sauce
marinates all sides of the meat. Once marinated, grill steaks to
desired doneness. Salt & pepper the steaks with coarse-ground
pepper and Kosher salt. Reserve the marinade sauce; pour it into a
saucepan, add 1/2 cup water, 1 Tbsp of meat or gravy base, 2 chopped
green onions (include the green shoot). Bring this to a boil and reduce
to one-half volume. If it needs more thickening, add a little bit of
cornstarch in water and stir, heating, to thicken. Use this as a gravy
over the meat and Oven-roasted Parsley and
Rosemary New Potatoes (see below).
Serves 4 - 5 people
Oven-roasted Parsley and Rosemary New Potatoes
2 lb new potatoes (if new potatoes aren't available, get small red
potatoes), thoroughly washed
Set oven for 425 degrees.
Slice potatoes into wedges. Add 3 or 4 Tbsp of extra-virgin olive
oil to a cup or bowl. Put the potatoes in and stir to coat all
the potato wedges. Lay them cut-side down on a cookie
sheet. Sprinkle with finely-minced fresh parsley. Cover tightly with aluminum foil, and roast
for 20 minutes. Remove foil, continue roasting until the potato
touching the cookie sheet surface is crispy and golden-brown, about 15
more minutes. Remove pan from oven, and turn the potatoes gently
(don't break the browned crusts). Return pan to oven and roast
until those sides are now crispy, about 5 - 10 more minutes. Pull
cookie sheet out, mist the potatoes with a fine mist of olive oil, and
sprinkle with rosemary. Return to oven for 5 minutes. Serve
hot.
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