I talked M into buying some steak while we were at Sam’s Club yesterday, so tonight, it’s what’s for dinner! Our sides will be baked potatoes and salad. We don’t eat red meat very often – I serve it maybe once a week. Also, I have been a bit of a “bad” mom and haven’t offered salad for months! Everything tasted so good. I loved that the organic russet potatoes are so much smaller than non-organic. They were just the right size and they cooked in less time. Little boy M asked for more salad and S seemed to enjoy her steak. I always love when dinner is a success and the kids and hubbs thank me – it’s always worth the time and effort. Thanks for reading!
Steak Rub Ingredients – adapted from Allrecipes.com
- 1 tablespoon McCormick® Grill Mates® Montreal Steak Seasoning
- 1 tablespoon light brown sugar
- 1 teaspoon McCormick® Onion Powder
- 1/2 teaspoon McCormick® Oregano Leaves
- Lea & Perrins Worcestershire sauce
- 1 pound strip steak or sirloin
Combine all seasonings and rub generously all over the steak. Grill to desired doneness.
Baked Potato Ingredients – adapted from Alton Brown
- 1 large russet potato
- Canola oil to coat
- Kosher salt
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.
NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.