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Stephanie Briones

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Sunday Dinner, June 3, 2007


Sirloin Steak, Baked Potato, and Corn on the Cob
Our Rating: * * * *

We got a big sirloin steak at the Fresh Market, (the best place for meat around here) and we cut it into 2 steaks and still had some left ever to use in another meal. Ryan seasoned and grilled the steaks on the griddle while we boiled the corn.

I started the baked potatoes about 30 minutes before we started on everything else. They came out great in about an hour and 15 minutes. I punctured them a few times with a fork, coated them with olive oil and rolled them in kosher salt. Then wrapped them in aluminum foil and placed them in the preheated 400 degree oven. Make sure you put something on a rack below them (I used a sheet of aluminum foil) because they tend to drip from all the juiciness. When the corn was finished boiling, Ryan put them on the griddle for a few minutes. Also, we loaded the potatoes with butter, sour cream, bacon and shredded Colby and Monterey Jack cheese.



This was a great meal. We were extremely stuffed.

SMB



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