My Superbowl Pick – Steak Sandwiches and Parslied Potatoes

Written by Diana - February 8, 2010 6 Comments

I’ve been posting lots of superbowl recipes lately, but dinner tonight is my pick for a nice easy to eat sit in front of the tube dinner. (We never actually do that at home – just so you know.) My son was going out, so I just wanted something quick and easy that we could munch down on. Weird little tidbit – when my son is gone, my husband and I usually fill only one plate with food and share instead of separate plates. Hey – at least he’s not eating out of the pot, like he would if I weren’t around. I made a steak sandwich and parslied potatoes that were so filling, and delicious. Some of the potatoes are put away for tomorrows breakfast, because it was too much food. I added some Redwood Creek Cabernet Sauvignon to the steak bits, and some beef broth, to make a nice sauce for the beef. I bought french bread from the grocery store that needed to be toasted and didn’t slice it open, but baked it closed, so that the soft insides would sop up any juices. The steak was round steak cut into four smaller steaks. If you have time to give it a quick roll or pound, for the tougher cuts, that would be good. We used only one for us, which was way more than enough. If you are having people over, a few of these used to fill up a whole french bread and sliced into people sized bites would be great. This meal came together so fast, that I was done before my husband arrived back home from dropping my son off at his friend’s house. BTW – still plenty of time to hit the store!

Steak Sandwiches (with red wine sauce)

Ingredients:

3 tbs olive oil
1 steak – about 1/4 lb
1 sweet onion
1 large green pepper
1 clove garlic
salt
pepper
Redwood Creek Cabernet Sauvignon ( or other red wine)
beef broth

Directions:

Heat olive oil in pan. Slice Onion, garlic and green pepper into thin strips and place in heated oil. Sprinkle olive oil on both sides of steak, along with some pepper and salt. Lay the steak down in the pan of oil (move the onion and peppers to the sides of the pan) and cook on both sides. When steak is almost done, using tongs, pull the steak, peppers and onions out onto a plate. Pour about a 1/4 of wine into the pan and scrap the tasty bits up on the bottom. Reduce the wine about a third, then pour in about a fourth of a cup of beef broth. After this is heated, I put the beef, peppers and onions back in the pan to sop up the sauce a little. Then place it all into the toasted french bread. I didn’t think it needed any cheese, but if you have a nice cheese, go ahead and throw it on.

Updated to add: After the beef rests, slice it thinly then add it with the peppers and onions back in the pan briefly to sop up the sauce. Thanks Gail.

Parslied Potatoes

Ingredients:

2 large Potatoes – peeled and cut into bite sized pieces
butter
parsley
salt
pepper

Place potatoes in pot of water with a little salt and boil until almost ready, but still a little firm. In a cold pan, place 1/4 stick of cold butter – sliced. Melt butter, add parsley, salt and pepper. Drain potatoes, put back in pot to steam out any excess water. Toss into pan with butter. That’s it.

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