Here are two different recipes I made for supper: The first was Grilled Fingerling Potatoes from Williams-Sonoma On The Grill and N.Y. Strip Steaks with Horseradish Sauce from Weber’s Charcoal Grilling. I’m finally feeling comfortable enough with my new Egg that I am making something that doesn’t just come from The BGE Cookbook.
The new potatoes are parboiled for 10 minutes.
The parboiled new potatoes are strained and then put back in a bowl and tossed with some white wine as they cool.
The dressing for the potatoes uses white wine, mayo, whole grain mustard, parsley, tarragon, kosher salt & black pepper.
The dressing is ready to mix.
The dressing is allowed to stand for 10 minutes, and is checked for seasoning.
The horseradish sauce for the steak used: sour cream, Dijon mustard, horseradish, Worcestershire sauce, parsley, kosher salt & black pepper.
The horseradish sauce is mixed.
The steak sets out for 30 minutes before cooking. First it is sprayed with olive oil.
Then it is slathered with Dijon mustard and gets seasoned with salt & black pepper.
The cooled potatoes were tossed in the dressing and are placed inside a semi-circular BGE grill basket with a removable handle.
The potatoes get direct grilled at 400 degrees for 5 minutes a side.
The potatoes are ready to come off the grill and go into my unheated oven to hold while the steak was cooking.
The mustard slathered steak is on the grill which has been cranked to 550 degrees and I had tossed an oak chunk on when I took the potatoes off.
The steak cooked for 4 minutes per side turning once to get a medium rare which I checked with an instant read thermometer.
Time to eat-some grilled steak & potaotes
The steak had rested for 5 minutes & as you can see the cast iron grill grate gave some great grill marks.
The grilled fingerling potatoes were very tasty and were soft inside with a somewhat crispy skin.
Here is the horseradish sauce for the steak which had wonderful flavor without competing with or detracting from the flavor of the beef steak.
The steak was a perfect medium rare. I couldn’t taste the Dijon mustard slather but I think it helped accentuate the beef flavor of the steak which was very prominent. The steak was tender & juicy.
This was a great meal all around especially considering it is something I threw together at the last minute. I didn't want to let this weekend pass without getting in some grilling time.