GRILLED BEEF SHOULDER STEAK AND PAN ROASTED KLONDIKE PETITE POTATOES WITH GARLIC AND SHALLOTS

GRILLED BEEF SHOULDER STEAK AND PAN ROASTED KLONDIKE  PETITE POTATOES WITH GARLIC AND SHALLOTS

PORTIONS: 2

INGREDIENTS TO SEASON THE STEAK

2 – 8 oz. shoulder steaks

2 tsp. olive oil

2 minced garlic cloves

¾ tsp. coarse sea salt or to taste

¼ tsp. ground pepper

Combine oil with garlic and pepper and brush the steaks. Add salt at the time you are cooking the steak.

Heat up well a top stove griddle. Mark and cook the steak lightly charred or at your taste.

INGREDIENTS FOR THE ROASTED POTATOES

2 cups Klondike petite potatoes, washed. (12 oz.)

1 cup water

2 tbsp. olive oil

½ cup peeled shallot

8 garlic cloves

Salt and pepper to taste

2 tbsp. chopped fresh oregano.

In a frying pan boil the water, add the potatoes and cover. Cook the potatoes until just done. Let the water to evaporate.

Add the oil, shallot, garlic and cook until they are lightly brown.

Sprinkle with fresh oregano and serve.