Steak & Potatoes

​What You’ll Need

  •     5–6 Russet Potatoes
  •     Olive Oil
  •     Cooking Spray
  •     4–6 Cobs of Sweet Corn (Aaron claims Indiana sweet corn is the best)
  •     4 Cuts of Steak (dealers choice)
  •     Chili Powder
  •     Salt and Pepper
  •     Rolls*

*Due to dietary needs, we used gluten free rolls from a local bakery.

How We Did It
For Potatoes:

  •     Preheat oven to 375 degrees.
  •     Start by washing potatoes and cutting them into 1–2 inch cubes.
  •     Place potatoes in a bowl (with a lid), drizzle 1 Tablespoon of Olive Oil, 1 Tablespoons of Chili Powder, Salt and Pepper, and shake well until they are evenly covered.
  •     Grease a baking sheet and place potatoes on sheet. Bake for 35 minutes, slip potatoes and bake for another 35 minutes (or until tender).

For Steak:

  •     Mix together 1–2 Tablespoons (depending on your love to spice) of Chili Powder, Salt, and Pepper.
  •     Trim fat (if needed) on each filet.
  •     Rub spice mixture into each filet and grill until desired.

For Corn:

  •     Shuck and clean corn.
  •     Boil a large pot of water.
  •     Add corn to boiling water and let simmer for 10 minutes.

To serve:
    Serve hot, add butter, or any desired sauces (A1, ketchup, etc.).



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