Saturday, January 24, 2009

steak with roasted broccoli and steak fries

I really dislike most "raw" vegetables. Always have. I have a few exceptions, but broccoli is definitely not one of them. Broccoli was just one of those vegetables... the kind where you're not surprised by the stereotype that always names it as what no kids will eat. I could stomach it {cooked}, but still thought it was blah. Until.... dun dun dun... Rachael Ray introduced me to ROASTED broccoli.

It's divine. It's nutty and somewhat sweet, with crisp edges and tender, savory insides. You'd never guess broccoli could taste this way. I love it. And my family does, too {especially James, which is sayin' something}. So we eat it a lot. A lot a lot. Here is one example of that.

RECIPE: Steak with roasted broccoli and steak fries
Yield: 2 1/2

2 steaks
1/2 bag frozen broccoli (any work, but spears are prettiest)
4-5 potatoes
Lawry's (or your fav seasoned salt)
Spade L Ranch (or your fav steak seasoning)
salt/pepper (I always use freshly ground pepper... it's tons better.)

Preheat oven to 400 F and fire up the grill.

Wash and cut potatoes (into wedges, about 8 wedges per potato).

Place potatoes and broccoli on a cookie sheet/stone. Drizzle EVOO over potatoes and broccoli then rub it in with your hands. Sprinkle generously with pepper and a) salt for broccoli / b) Lawry's for potatoes. Give 'em a rub again if they need it.

Bake in oven for 20-30 minutes, or until potatoes are cooked through and broccoli has blackened edges.

For the steak, make sure it's thawed and rub EVOO on both sides, followed by a thick rub of Spade L Ranch seasoning and ground pepper. Grill until done to your specifications. (In the above picture, we used the George Foreman since our grill is buried under a mound of snow. It's not as pretty, but it was actually very tasty.)

Serve warm, heaped together on a plate, and enjoy!

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