Thursday Night Menu: Steak and Potatoes Edition

Not my most original recipe, but a summer classic, for sure. LFern and her husband think collard greens are great, which is why I even grew them in my garden one year. I know some people like them, but if you don’t, you can easily substitute spinach in the recipe. I love fruit crisps, and I’ve featured this crisp before, but thought it was worth repeating in this menu. As far as the steaks go, a good ribeye needs very little in the way of seasoning before grilling, but if you want to take it up a notch, the coffee rub from February was very popular. You can use any good cut of steak for this menu.

On the board tonight:

  1. Grilled Ribeyes
  2. Grilled Baked Potatoes
  3. Collard Greens w/Bacon
  4. Apple & Blackberry Crisp

Grilled Ribeyes

  • 4 Ribeye steaks
  • 2 tsp crushed garlic
  • pepper to taste

Rub garlic and pepper on both sides of the steak and grill. 5 minutes on each side will be rare, cook longer if desired.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan and steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Grilled Baked Potatoes

  • 4 large baking potatoes, scrubbed and cut in half
  • Olive oil
  • Coarse salt

Rub each half with olive oil and salt. Place on the grill, cut-side down, away from the direct flame and they’ll bake quicker, with a nice crisp crust.

Apple & Blackberry Crisp

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup old-fashioned oats
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)
  • 3 apples, cored & sliced (peeling opt)
  • 1 cup blackberries
  • 2 tbsp sugar
  • 2 tsp lemon juice

8×8 baking dish and bowl

In bowl, cut together sugar, brown sugar, flour, oatmeal, cinnamon & butter until crumbly. In baking dish, toss apple slices & blackberries with sugar & lemon juice. Crumble butter mixture over the top evenly. Bake at 350° for 25 to 30 minutes, until top is golden and bubbly. Let cool 10 minutes before serving to let fruit set.

Shopping List:

  • 4 Ribeye steaks (or other)
  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 large baking potatoes
  • 1 cup old-fashioned oats
  • 1 stick butter
  • 3 apples
  • 1 cup blackberries

Also: crushed garlic, pepper, balsamic vinegar, honey, sugar, brown sugar, flour, cinnamon, lemon juice, coarse salt

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5 thoughts on “Thursday Night Menu: Steak and Potatoes Edition

  1. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu Edition

  2. TaMara, re the grilled potatoes…do use pre cooked ones or just put them on raw? How long on the grill? I’ve done with it w pre cooked, this might be a better result…thx!

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  3. Rosalita, what a great idea for leftover baked potatoes. Hadn’t even thought of that.

    These are raw, take about 20 minutes depending on grill temp. They cook really nicely, with a nice crisp crust. If you want to grill corn (in husks) with them, they take about the same amount of time, then you can throw the steaks on. Okay, now I’m hungry. 🙂

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  4. I’m hungry too and I just ate 😮

    We’ve also nuked the potatoes to par-cook and then sliced in half and grilled them.

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