Omaha Bob's Teriaki Steak

2 lbs sirloin steak, about 1  1/2" thick (350 - 400 mm)     


marinade:
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup burgundy wine
1 Tbsp granulated garlic
1 Tbsp onion powder
grill graphic

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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