Last night and tonight

Tonight was dinner out at Miss Portland Diner and a trip to Trader Joe's.  Last night though...yummy stuff!

Steak and potatoes with a twist:

1 pound boneless steak tips  seasoned generously with salt and pepper

Marinade:
1/2 cup red wine (I used pinot, but you could use whatever!)
1 tbs. of grainy mustard
1 tbs. red wine vinegar
1/2 tsp dried basil
1/2 tsp dried sage
2 tbs olive oil
*Whisk all of the above together and marinade for at least one hour.


Grill or roast steak until desired doneness.  160 degrees for medium. 

A good trick for checking meat doneness is to use "feel."   If you hold out your palm and gently poke the inside of your hand in between your index finger and thumb, the soft spot is rare (or sometimes raw).  The further you go towards your thumb and wrist the firm it gets.  That is what meat feels like as well as it cooks.  I have to give props to my husband for teaching me that one!

I roasted 4 large unpeeled potatoes (cut into one inch pieces) at 400 degrees for 30 minutes, turning them occasionally.  The potatoes were just coated with a little store bought basil pesto (found with the spaghetti sauces). 

As an added touch, sprinkle a little feta cheese over the top of everything...Mmmmm.


Enjoy!