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Dine-In: Getting Ready for Valentine’s Day


Steak and Purple Potato SaladDine In Fridays are the perfect practice for the upcoming holiday.
What upcoming holiday, you might ask?Don’t close this blog, men!!!!Valentine’s Day, of course.It’s the perfect time to make a meal at home and not try to beat the crowds at a hot restaurant. I mean, who really wants to make reservations for 3 p.m. or 11 p.m. trying to avoid the rush?

I had a friend once who made a Valentine’s Day escape right on her own back porch. Inspired by a Moroccan visit, she draped the porch in diaphanous fabrics and piled pillows and soft rugs onto the floor. She served a meal on trays and lit the room with dozens of candles.

Setting the stage is romantic, but so is cooking a simple meal for your sweetie.  In fact, some experts say to keep your meal light so you don’t make yourself bloated and sleepy….for later….

This “salad” hits the spot! For date night in or Valentine’s Day dinner, it’s the perfect end to a day and the beginning of a great night.

Steak and Purple Potato Salad
Serves 2
Ingredients:
1 tsp lime juice
1 tsp chili powder
1/2 tsp salt, divided
1 clove garlic, mashed into a paste
8 oz sirloin steak, trimmed
3/4 lb small purple potatoes, (see Tip), scrubbed
2 Tbs sherry vinegar
1 tsp extra-virgin olive oil
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
4 large radishes, sliced
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Directions:
Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.

Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.

While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140° F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.

Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.

Nutritional Information: Calories: 360, Fat: 12 g, Cholesterol 42 mg; Carbohydrates: 34 g, Protein: 27 g, Fiber: 4 g, Sodium: 660 mg, Potassium: 413 mg

 


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