Thursday, March 12, 2009

Steak and Potatoes

Somtimes, you just want to have a nice steak with potatoes. While I totally buy into the body as temple thing much of the time, I was raised in a family that had steak every Sunday night, no matter what. Now, it was not always the best cut of meat, but it was grilled over a charcoal grill and marinated in what my father called the "Korean Rub Down". That marinade was simply garlic salt and soy sauce sprinkled liberally over a sirloin, bone in steak. Can you say "salty"?

My hub. is currently working a temp job in the west end of Richmond and there is a Tom Leonard's supermarket near him on West Broad St. They run some kind of steak on sale every week, as far as I can tell, for about $4.99/lb. It's a great deal! A few weeks ago, it was tenderloin. You had to purchase a whole one to get the price, but they cut and trimmed it for free. So, for about $35 we got 8 perfectly trimmed, little tenderloin filets.

Last night, I fixed a few of them for my family, and they are perfectly healthy and in keeping with my weight loss efforts. However, we all know that potatoes can be a problem, especially if you pile on the toppings or indulge in a decadant gratin. Instead of loosing it, try this recipe. It fits right in and tastes delish.

French Style Country Potatoes

10 oz. baking potatoes, peeled and thinly sliced
1/3 c. chopped onions
2 cloves garlic, crushed and minced
1/3 c. thinly sliced mushrooms
1/2 tsp. chopped rosemary
1/3 c. non fat, low sodium chicken broth
1 oz. shredded cheese (swiss or cheddar works best)
fresh ground black pepper
cooking spray

Preheat oven to 415 degrees.
Spray a 9" pie plate with cooking spray. Spread your thinly sliced potatoes evenly over the bottom. Scatter the top with the mushrooms, onions, garlic and rosemary. Grind some pepper over all this, and sprinkle lightly with salt. Pour the broth over this mixture and top with the shredded cheese of choice. Spray the top with the cooking spray, or a tiny amount (1 tsp) of butter or marg.

Bake for 30 - 35 minutes. It will be crunchy and brown on top. If you prefer a less "crusty" top, leave the cheese off until the last 10 minutes. This serves 2.

Approx. 210 cal. 6 gr. fat 3 gr. fiber or 4 WW points.

You can double this, but you must keep the potatoes in a shallow layer so the broth is almost covering them.
Make sure to thinly slice your potatoes for best results. I use the plane side of my box grater, but a mandolin would work well or your food processor. Also, grate the cheese on the fine grate of your grater. Since there is not much of it, you want to have as much as possible to cover the top.

1 comment:

Cat said...

I love those potatoes! They are really good.