I have to be careful not to go overboard on new kitchen tools and gadgets since our kitchen has such limited space. We were disappointed when we moved into our new apartment earlier this summer and discovered that grills are not allowed. Our George Foreman grill is limited in its abilities, plus it’s a pain to clean, so we decided a couple of weeks ago to get a good ol fashioned grill pan and use that on the stovetop. I got some steaks on sale last week and Tyler cooked them up tonight while I whipped up some green beans and mashed potatoes. Very delicious meal!
Steak marinade (from allrecipes.com)
- 1/4 cup soy sauce
- 1/4 cup sliced green onions
- 2 tablespoons packed brown sugar
- 1 garlic cloves, minced
- 1/8 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1-1/4 pounds beef rib eye steaks
- In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Loaded mashed potatoes (by Julia)
4 large russet potatoes, washed, peeled, cut up, boiled, then drained.
2 T butter
1/3 cup warm milk
1/3 cup sour cream
1/2 cup shredded cheddar cheese
1/3 cup diced green onions
salt and pepper to taste
Combine cooked potatoes with other ingredients in mixer, mix to desired consistency.