Marinated Shell Steaks With Pan-Fried Sweet Potatoes

"With a little green veggie on the side (maybe some broccoli), this twist on class meat and potatoes provides a quick, tasty dinner. The steak should marinate at least 30 minutes, which is not included in the preparation time."
 
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photo by WiGal photo by WiGal
photo by WiGal
Ready In:
35mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Whisk first 6 ingredients together in mixing bowl. Place steaks in shallow glass baking dish and pour marinade over top. Turn several times to coat completely. Refrigerate covered at least 30 minutes.
  • Heat butter and remaining 2 T. oil in large heavy skillet over medium-high heat. Add potatoes and cook, turning frequently, until golden and crisp, about 10 minutes. Season with salt and pepper and keep warm.
  • Heat broiler or grill.
  • Broil steaks about 4 inches from heat 5 minutes (or grill); turn and broil second side 3 minutes for medium-rate. Serve at once with potatoes.

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Reviews

  1. What a treat! Marinade was excellent! I did add about an 1/8 teaspoon of salt and pepper, and one more garlic. Obviously this was not New York strip instead it was sirloin-paid $8/ pound for, seems high, but we do not eat beef often in Arizona. Hubby bought the sweet potato, blame it on him, but it honestly is a sweet potato- a white one-tasted same but love orange color. Served with broccoli, salad, and tiramisu. Lovely meal, then sat outside to watch fire and stars. Thank you for post.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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