NRW x2! Broiled Hidden Gem Steaks & Cheesy Shashed Potatoes

9 Sep
Broiled Hidden Gem Steaks

  • 2 tablespoons balsamic vinegar
  • 1/4 cup soy sauce 
  • 3 tablespoons minced garlic 
  • 2 tablespoons brown sugar 
  • 1/2 cup olive oil 
  • 2 teaspoons ground black pepper 
  • 1 teaspoon Worcestershire sauce  
  • 1 teaspoon onion powder 
  • 1 tablespoon salt 
  • 1 tablespoon black pepper 
  • 2 (1/2 pound) rib-eye steaks  
DIRECTIONS
  1. In a medium bowl, mix all of the ingredients together (sans the steak). 
  2. Place the steaks on your meat board and prick it with a fork several times. Next place the steaks in a shallow glass dish and pour the marinade over it, leaving approximately a 1/4 cup behind for basting during cooking.  For optimum flavor, rub the liquid into the meat, coating both sides. Cover, and marinate in the refrigerator for 2 hours or more (the longer you marinate, the better).  
  3. Heat your broiler for 10 -15 minutes.  
  4. Remove steaks from marinade, and discard the marinade. Place the steaks on the hot broiler plate and for 8 minutes, turning over half-way through cooking. Use the leftover marinade to baste your steak during cooking. Discard leftover marinade. 

***This is really good with steamed broccoli and cheesy smashed potatoes, so I’m going to post the recipe for the cheesy smashed potatoes (created by the lovely Rachel Ray) below:

  • 2 to 2 1/4 pounds baby Yukon gold potatoes
  • 1/4 cup sour cream
  • 2 cups shredded Cheddar
  • 3 tablespoons chives, chopped or snipped
  • Salt and black pepper

DIRECTIONS

  1. Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil. 
  2. When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

~HG

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