Archive for Wednesday, August 21, 2002

Summer meals take center stage

August 21, 2002


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


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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