Marinated Shell Steaks With Pan-Fried Sweet Potatoes
photo by WiGal
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 medium shallots, finely chopped
- 1 medium garlic clove, minced
- 59.14 ml balsamic vinegar
- 29.58 ml soy sauce
- 29.58 ml olive oil
- salt & freshly ground black pepper
- 2 (453.59 g) beef shell steaks
- 14.79 ml unsalted butter
- 9.85 ml olive oil
- 2 medium sweet potatoes, pared, sliced 1/4-inch thick
- 1.23 ml salt
- 0.61 ml fresh ground pepper
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
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!