Archive for Wednesday, August 21, 2002

Summer meals take center stage

August 21, 2002

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Join "Jayni's Kitchen" this week for "Casual Summer Meals."

Host Jayni Carey, right, will prepare grilled foods, including the recipe below.

The show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Grilled Steaks with Arugula, Tomatoes and Roasted Potatoes

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2 strip steaks (1 pound), 1-inch thick

1 large garlic clove, minced

olive oil

salt and pepper

fresh arugula

Tomato topping:

3 tablespoons extra virgin olive oil

8 ounces (about 1 1/2 cups, sliced) grape tomatoes, halved or quartered

2 garlic cloves, minced

2 tablespoons fresh basil leaves, chopped

Roasted potatoes:

2 medium potatoes, peeled and sliced 1/8-inch thick

3 tablespoons extra-virgin olive oil

salt and pepper

Trim the steaks, rub both sides with minced garlic and olive oil. Sprinkle with salt and pepper. Cover and refrigerate for about 1 hour.

Grill the steaks over hot charcoals for 3 to 5 minutes each side, or until desired doneness is achieved. Place on a warm platter, cover with aluminum foil and let rest for about 10 minutes.

Tomato topping: Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add the tomatoes, garlic and basil and stir-fry for 1 to 2 minutes, just until the tomatoes are barely cooked.

Roasted potatoes: Place the sliced potatoes in a large bowl. Add olive oil and toss to coat. Add salt and pepper and toss again. Pour the potatoes into a 13-inch-by-9-inch baking dish. Roast in over at 400 degrees for about 30 to 40 minutes, until tender and lightly browned.

To assemble, place a small bed of arugula on each plate. Slice the grilled steaks into 1/4-inch thick slices and arrange on the arugula. Place some of the roasted potatoes on each plate. Spoon some of the tomato topping over the steak. Serve immediately. Serves 4.

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