Saskatoon StarPhoenix

BACK TO BASICS … WITH A TWIST

Steak and potatoes on the barbecue can be livened up easily

- ATCO BLUE FLAME KITCHEN Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.

It seems like the sky’s the limit when it comes to grilling these days — ribs, wings, vegetable skewers, fruit, you name it! Sometimes all you want is just a classic steak-and-potatoes dinner, with a simple iceberg salad and a beer.

Of course, we can’t help but give it a bit of a twist! For our steak with chimichurr­i sauce, we give the steak just a hint of spice by rubbing it with a little cumin and coriander, then serve it with chimichurr­i, an Argentinia­n condiment that combines fresh parsley and oregano with garlic, olive oil, lemon juice and just a touch of cayenne.

Our cheese crusted potatoes is our version of potatoes au gratin, but for the barbecue! Thinly sliced potatoes and green onion are cooked in a shallow pan with butter until tender, then topped with cheddar cheese and bread crumbs for a golden-brown crispy crust.

Last but not least, our grilled portobello­s are a cinch to make — they’re simply brushed with a blend of melted butter, Worcesters­hire sauce and balsamic before being quickly grilled until tender. They make an easy side dish, or as a meaty, vegetarian alternativ­e to a burger patty or steak.

STEAK WITH CHIMICHURR­I SAUCE

Serves: 6 - 8 1 tbsp (15 mL) olive oil ½ tsp (2 mL) cumin ½ tsp (2 mL) coriander ½ tsp (2 mL) salt ¼ tsp (1 mL) freshly ground pepper 2 lb (1 kg) sirloin steak, 1 ½ inches (3.75 cm) thick Chimichurr­i Sauce (recipe below) 1. Combine oil, cumin, coriander, salt and pepper in a heavy ziplock plastic bag. 2. Add steak and squeeze bag to coat steak with seasoning mixture; seal bag. Let stand 15 to 30 minutes. 3. Remove steak from bag. Grill steak over medium heat on barbecue to desired doneness. 4. Serve with Chimichurr­i Sauce.

CHIMICHURR­I SAUCE

Makes: 1 cup (250 mL) ½ cup (125 mL) olive oil ½ cup (125 mL) fresh parsley leaves 2 tbsp (25 mL) fresh lemon juice 2 tbsp (25 mL) fresh oregano leaves 4 cloves garlic, peeled 3/4 tsp (3 mL) salt ½ tsp (2 mL) freshly ground pepper ¼ tsp (1 mL) cayenne pepper Combine all ingredient­s in a food processor or blender and process until smooth.

CHEESE CRUSTED POTATOES

Serves: 6 - 8 1/3 cup (75 mL) thinly sliced green onion ½ cup (125 mL) butter 6 large potatoes, peeled and sliced 3/4 tsp (3 mL) salt 3/4 tsp (3 mL) pepper 2 cups (500 mL) shredded cheddar cheese 2 cups (500 mL) bread crumbs 2 tbsp (25 mL) chopped fresh parsley 1/8 tsp (0.5 mL) cayenne pepper 1. Sauté onion in butter until softened, about 2 minutes. 2. Arrange potato slices in overlappin­g rows in a greased shallow baking pan. Pour onion mixture over top. Sprinkle with salt and pepper. 3. Bake over medium heat on barbecue for 20 minutes and then remove from heat. 4. Combine remaining ingredient­s and sprinkle over potatoes. 5. Return to barbecue and bake until topping is browned and bubbly and potatoes are tender, about 20 minutes.

GRILLED PORTOBELLO­S

2 portobello mushrooms, sliced ½ inch (1.25 cm) thick ¼ cup (50 mL) melted butter 2 tsp (10 mL) Worcesters­hire sauce 1 tsp (5 mL) balsamic vinegar ½ tsp (2 mL) ground pepper 1. Combine butter, Worcesters­hire sauce, balsamic vinegar and pepper. Brush mushrooms with some of the melted butter mixture. 2. Place mushrooms on a grill topper or directly on barbecue grid. Grill mushrooms over medium heat on barbecue, basting with remaining melted butter mixture, until tender, about 7-10 minutes. 3. Turn once during the cooking process.

 ?? ATCO BLUE FLAME KITCHEN ?? Steak with chimichurr­i sauce: Give steak just a hint of spice by rubbing it with a little cumin and coriander, then serve it with chimichurr­i, an Argentinia­n condiment.
ATCO BLUE FLAME KITCHEN Steak with chimichurr­i sauce: Give steak just a hint of spice by rubbing it with a little cumin and coriander, then serve it with chimichurr­i, an Argentinia­n condiment.

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