Dinner

A comment on dinner last night.
I served red wine and rosemary marinated steak with roast pumpkin/zucchini and a potato and gruyere tart.
For desert a lemon meringue pie.
The reception was mixed, but enjoyed both cooking and eating it.

Recipes below;

Steak:

Ingredients:

• 2 flat iron steaks, about 1 pound each
• 1/4 cup of dry red wine
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

Place flat iron steaks in a shallow baking dish. Season with salt. Combine marinade ingredients and pour onto meat, turn to coat, and cover with plastic wrap. Allow to marinate in refrigerator for 1 hour. Preheat grill for medium high heat. Remove meat from dish and discard marinade. Place onto grill and cook for 5-7 minutes per side. When meat reaches desired doneness, remove from heat all let meat sit for 3 minutes before slicing.

* yes they used the word doneness.

Tart:

Ingredients:

• 40g butter
  
• 12 sprigs of thyme
  
• 1 brown onion, sliced
  
• 400g potatoes, peeled & thinly sliced
  
• 2 tablespoons olive oil
  
• 1/2 cup grated gruyere cheese
  
• 1 cup grated mozzarella cheese
  
• sea salt and cracked pepper
  

Preparation:

Preheat oven to 200C. Melt butter in a frying pan (heatproof handle) over medium heat. Add Thyme and onion and cook for five minutes. Place the potato, oil and cheese in a bowl, toss to combine. Top the onion with potato mixture and bake for 45 minutes, until golden brown and cooked through. Turn out to serve.

Bon Appetite