Grilled Steak and Onions

July 23 - Almost two months of cooking down, and I realized I had yet to make steak. Growing up, steak was pretty much a staple in my house, which if you know my dad is not surprising in the slightest. I love a whole range of foods, but steak still has a special place in my heart, so I should definitely know how to make it. Therefore, today I decided to follow a Food & Wine recipe for grilled steak and onions, one that was low fuss and would allow me to focus on the steak itself.

The steaks were covered with olive oil, salt and pepper which, in my mind, is a given rather than real seasoning. The onions were done the same, and all were placed on the grill to cook. Flipping once, the steaks cooked quickly, and the pieces came off at different times in order to vary doneness based on preference. (I’m against anything done more than medium but I’m not here to argue.) The onions took longer to become tender than I had expected, so a little impatient (and honestly just unsure of what I was supposed to do) I broke the wedges apart and allowed smaller pieces to grill on their own. I was happier with the result after doing this, and they came off smelling good, and later, tasted good.

I also made roasted potatoes to go along with the meat, a personal favorite of my family as it’s something my grandma used to make often. In this case, we cut the potatoes into eighths, but they can also be halved and cut almost through in a diced fashion. Regardless, the potatoes should be coated in olive oil, salt, pepper, and lots of oregano. They go into the oven at about 400F and roast for 25 minutes or more.

There wasn’t any problem with this recipe, but it really didn’t do much for me. The steak was cooked really simply, which isn’t a problem in itself, but without a good sauce it was just uninspiring. The onions were good as well, but still not anything to go crazy for. I would recommend the potatoes, although I’m biased toward this recipe, but also because they’re easy to prepare and to cook, and act as a really good and filling side for any meat. Additionally, I was bummed about the lack of color on this plate. I tend to make vegetables of some sort for every meal and they add some life to the whole plate, but today’s meal was overwhelmingly brown and sad looking. A wedge salad on the side added some color at least, but it wasn’t enough to make this meal look like a piece of art in the way that others do. So, unfortunately, the one word to describe today’s cooking: meh. On to the next one.

#cooking #recipe #steak #potatoes #onions #grilling #cherrytable