Roberto Maurice Brunelli likes steak, and today is his 90th birthday. In honor of this major milestone, we’re posting a steak dinner recipe.
The below is one our typical protein/starch/vegetable dinners from this summer. It is by no means healthy, but it hits the spot for those steak and potato cravings.
We hope that when we’re 90, we’re still driving a ‘67 cherry red Mustang, enjoying our steaks, and living at home with our dog.
Happy birthday, Bob!
[K] & |b|
New York Strip, Baked Potato and Garden Vegetables
~ Makes ~
~ Ingredients ~
- 2 8-oz. cuts of New York strip steak
- 2 russet potatoes
- ½ recipe of: Caramelized Onions
- ½ recipe of: Red Wine Herb Reduction
- ½ head broccoli
- ½ onion
- 1 zucchini
- 1 tbsp. butter
- 1 tbsp. olive oil
- For baked potato: butter, sour cream, chives (1 tbsp. for each potato)
~ Preparation ~
Preparation Time: 1 hour
Preheat oven to 350º F. Rub potatoes in olive oil and kosher salt. Bake for 45 minutes. Meanwhile:
Rub steaks with salt and pepper.
Prepare Red Wine Herb Reduction Sauce.
Prepare Caramelized Onions.
Cut broccoli, slice onions, chop zucchini and place in foil packet with butter and olive oil.
When potatoes are 10-15 minutes from being done, heat grill to cook foil packet and grill steaks to your liking.
Plate all and serve.
Total nutrition content per person: 1,299 calories, 64g carbs, 51g protein, 90g fat, 10g fiber
Total cost per person: $6.15
Source: Rustic Garden Bistro