DRUNKEN STEAKS WITH TWICE-BAKED FRIES

By carvalhohm

Ingredients

• 1/2 cup dry red wine
• 1/4 cup beef stock
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, crushed
• 1 tablespoon grainy Dijon mustard
• 4 to 6 8-ounce sirloin or flat-iron steaks, at least 1-inch thick
• Kosher salt and coarse black pepper
• 4 large potatoes, cut into 3/4-inch wedges
• 5 to 6 tablespoons olive oil, divided
• 2 tablespoons chopped thyme
• Peppercorn blend, freshly coarsely ground

Details

Servings 6
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat oven to 375°F.

In a large food storage bag, combine wine, stock, vinegar, Worcestershire, garlic and Dijon mustard. Season the meat with salt and pepper, and add to marinade. Refrigerate the steaks for 4 hours.

Soak potatoes in salted water in large bowl for a few minutes. Drain and pat dry.

Toss potatoes with about 3 tablespoons olive oil and season with thyme, salt and lots of peppercorn blend. Place potatoes on a baking sheet and bake 20 minutes then remove and cool to room temp.

Heat a cast-iron or oven-safe skillet over medium high heat.

Pat steaks dry and coat evenly with a couple of tablespoons olive oil. Brown steaks on each side to caramelize then transfer to oven and roast until desired doneness; remove to rest.

Turn up oven to 450°F and bake potatoes until deeply golden and crispy, 20-25 minutes.

Serve steak with an arugula and tomato salad alongside.