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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 15 2014

Winter Grilling - Rib Eye Steaks With Shoestring Fries

        1 1/2 pounds rib eye steaks
        1/4 cup olive oil
        1/4 cup sherry vinegar
        2 garlic cloves, crushed
        1 tablespoon Worcestershire sauce
        Salt and pepper, to taste

    Shoestring Fries

        Cooking spray
        2 medium potatoes (about 1 1/2 pounds), cut into shoestrings
        3 tablespoons olive oil
        1 teaspoon salt
        Pepper, to taste

Preheat grill to medium-high heat.
        
For steaks, whisk together oil, vinegar, garlic and Worcestershire sauce in large glass dish. Place steaks in dish; turn to coat with marinade. Let steaks marinate 10 to 20 minutes, turning once.
        
Meanwhile, preheat oven to 425 degrees F. Coat two baking sheets with cooking spray.
        
For fries, toss together potatoes, oil and salt in bowl. Arrange potatoes in single layer on baking sheets. Bake until potatoes are crisp and edges turn golden brown, 18 to 20 minutes.
        
Grill steaks to desired doneness, 8 to 12 minutes for medium-rare to medium doneness. Serve shoestring fries on top of steaks.