August 21, 2008

SalisBEERy Steak

We had quite the success in the kitchen the other night. Out of sheer invention came one of the best meals we've had yet. It was a true team effort, and the name was Ryan's brilliant brainchild. Read on, friends: this is one you'll want to whip up for sure.

1 teaspoon Season-All
1/2 tsp black pepper
1/4 tsp celery salt
1/4 tsp cayenne
1/4 tsp salt
Mix together well

1 large sweet potato, cut into large matchsticks
3 medium red potatoes, cut into large matchsticks
1-2 tablespoons olive oil to coat the potatoes

Preheat the oven to 450. Spray a baking sheet with olive oil or cooking spray. In a large bowl, mix the potatoes with 1-2 tablespoons additional olive oil and half of the seasoning (the rest will go on the steaks). Spread the potatoes on the baking sheet in a single layer, and bake for about 35 minutes, or until the potatoes have a good crisp color but are very tender.
For the salisBEERy steak...

3/4 to 1 lb beef cutlets
the rest of the potato seasoning, plus salt and pepper to taste.
2 to 3 tablespoons butter
3 cloves minced garlic
8 oz good beer (like Fireman's 4 or Shiner)
Scant 2 tablespoons flour

Season the cutlets with the same mixture you put on the potatoes. Add a little extra salt and pepper for good measure. Melt the butter in a saucepan large enough to hold all the cutlets. Add the minced garlic, and let it brown just a bit before adding the seasoned cutlets.

Cook the cutlets over medium-high heat until golden-brown on each side, about 4 minutes or less per side. Remove meat from the heat, and place in a covered dish. Keep the pan on the stove, but turn down the heat to medium. Add the beer, stirring constantly. Add the flour and continue stirring over medium heat until you've deglazed the pan and the sauce is nice and thick. Pour over the steaks and serve piping hot!

Fin really wanted some. BAD.