Monday, April 7, 2014

Sirloin Steaks & Au Gratin Potato Puffs

I made the most delicious steaks the other night! It helps that I used Crooked Creek Beef, but I also tried a new marinade. And it was very delicious!!! I can't wait to use this marinade again. 

Sirloin Steak
  • 1 cup soy sauce
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 4 garlic cloves, chopped
  • 1 tablespoon pepper
  • 1 tablespoon ground ginger
  • 1 tablespoon honey
  • 8 ounces Apple Juice
  • 1 or 2 beef top sirloin steak (about 3 pounds and around 1- 2 inches thick)
  1. Mix all the ingredients in a large ziplock bag. It'll smell like a Japanese Hibachi grill. And you're mouth will start watering!
  2. Add the meat. Sirloin is a tougher meat and requires a lot longer marinating then an hour before grilling. I let this marinate 6 hours, but you can do 24 hours. 
  3. Grill to your liking. (I prefer medium rare.)
The meat was tender, delicious, it did not have a strong flavor of the marinade. If you have smaller steaks, you can half the marinade ingredients. 

We served this with a steam bag of broccoli and cheese and the Omaha Steak Au Gratin potatoes. Since they were the last of what we had, I started looking for a copy cat recipe. I found one, and plan to try it out at some point. I think instead of rolling in just Parmesan, I will add some bread crumbs. 

  • 8 large baking potatoes 
  • 1/3 cup dried onion 
  • 8 ounces cream cheese -- may use low fat 
  • 8 ounces sour cream -- may use low fat 
  • 2 tablespoons butter 
  • salt -- to taste 
  • fresh ground black pepper -- to taste 
  • Parmesan cheese -- for coating balls 
  1. Bake potatoes, either in oven or microwave, Cool, peel and shred. (I use shredder on my Salad shooter) In a large bowl combine dried onion, sour cream, cream cheese, butter and seasonings. Mix in shredded potatoes until well combined. 
  2. Take an ice cream scoop and dip out mixture and roll into a ball. Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet. Continue making balls until all mixture is gone. Cover and freeze. Once frozen the balls can be placed in plastic bags or containers and stored in freezer. 
  3. To use, remove as many as needed and place on a cookie sheet. Bake in 350°F. oven for 15 to 20 minutes until lightly browned. 
Original poster's hint: I have baked all the potato balls at the same time. Cooled and then placed in the freezer. To use, if you choose to do it this way, then just reheat in the microwave. These are delicious, and a family favorite. 

The recipe says it makes 8, but I think with the large potatoes and ingredients, you can get 16 decent sized balls, having 2 per serving. They might be more manageable too. I'll update once I make them! Might be a week or two. 

No comments: