Since grilling season might soon be coming to a close, B and I were definitely in the mood for grilled steak and asparagus. And really, what goes better with steak than a good baked potato? After seeing so many alluring photos on pinterest, I’ve been itching to try accordion potatoes. They look pretty fancy and, aside from the slightly tricky slicing process, they really aren’t very difficult to make.
5 medium size potatoes
2 cloves garlic, minced
1/4 cup butter
1 sprig of rosemary, minced
1 teaspoon olive oil
1 lemon, halved
Slice potatoes 3/4 way through (place a chopstick or wooden skewer next to the potato to keep yourself from slicing all the way through if you need to). Combine butter, olive oil, rosemary, and garlic and microwave about 30 second until melted. Brush potatoes, making sure to get butter in each of the folds. Sprinkle with salt and pepper. Place in baking dish with halved lemon and bake for about 30-40 minutes until browned and crispy on the outside and cooked through in the middle.
original recipe here
Grilled Balsamic Flank Steak and Onions
1 1/2 lb flank steak
4 garlic cloves, minced
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 large sweet onion
1 sprig of rosemary
Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart sealable plastic bag.
Add steak to marinade, turning to coat, and marinate, chilled, turning bag occasionally, at least 4 hours. Bring to room temperature, then remove steak from marinade and discard marinade.
Trim root ends of onions slightly, leaving them intact, then halve lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. If you keep the slices attached to the root, they won’t fall apart on the grill, but feel free to use a grilling basket if a couple come apart. Grill until soft and make sure to get a good char. Whisk together remaining tablespoon vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl and add onions, tossing gently to coat.
Grill steak to desired doneness and serve with onions.
Adapted from this recipe.
Grilled Asparagus with Winter Savory and Lemon
1 large bunch of asparagus, ends trimmed
2 sprigs of fresh winter savory, minced (if you can find it, one tablespoon dried)
zest of one lemon
1-2 tablespoons of olive oil
Place asparagus in large bowl. Drizzle with olive oil. Sprinkle with winter savory, lemon zest, salt, and pepper. Grill over medium-high heat until slightly charred and tender.