It was fairly nice out this afternoon, so I decided to grill out on the back deck. I won’t go into details about everything you see on the plate above (the buttermilk biscuits were left over from breakfast, and I warmed them up on the top shelf of the grill – delicious), but I was really pleased with the steak and potatoes.
A few notes about the steak: The cut is a flank steak from one of our favorite grocery stores, marinated for three hours in equal parts olive oil and soy sauce (just enough to cover everything nicely in a plastic bag – about 1/2 cup each) and a couple tablespoons of Slap Ya Mama Cajun Seasoning. I grilled the steak to just over medium-well, which is almost a necessity with flank steak, as it has a lot of fatty tissue that needs to render out into the meat. As always, rest it for 10 minutes in aluminum foil.
But here’s today’s recipe: Foil-baked potatoes and herbs
What you’ll need:
- Two large baking potatoes cut into 1-inch cubes
- 2 Tablespoons extra virgin olive oil
- Handful of fresh chives, finely chopped
- Handful of fresh parsley, finely chopped (both the parsley and chives came from our herb garden)
- 1 Tablespoon garlic powder
What to do:
- Mix everything together in a bowl, mixing well by hand to make sure everything is coated in oil.
- Drain off any excess oil and spread out onto a large sheet of aluminum foil. It’s OK to be 2-3 potatoes deep.
- Cover with aluminum foil and curl the edges to create a nice seal all the way around.
- Pre-heat your outdoor grill for 5-10 minutes, or until the indicated hood temperature is over 400 degrees.
- Place the foil package on the grill and cook for 30 minutes. Meanwhile, grill your favorite steaks, burgers, chicken, etc.
- Remove carefully, being sure to open the edges carefully (a lot of steam will be released – trust me, be careful).
- Serve, finishing with a small pat of butter and sea salt.
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Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota. 