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
salt and pepper
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
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.