Marian's Meal

Sometime last year my friend, Marian, was leaving to start an internship in San Francisco. One request she had before she left was for me to cook for her. I obliged and finally came up with a meal after contemplating a few different ideas. The meal consisted of peppercorn-crusted "aged" sirloin, roasted potato wedges and steamed broccoli. And for dessert, I prepared my mainstay, bananas fosters with french vanilla ice cream.

Peppercorn-crusted "Aged" Sirloin
Serves 2

2 Sirloin Steaks, at room temperature
3 Tbl of Peppercorns, crushed
1 Tbl of Kosher Salt
1 Tbl of Olive Oil
1 tsp of Garlic powder
2 Tbl of Canola Oil

- Preheat oven to 200 degrees
- Mix peppercorns, salt, and garlic powder
- Pour olive oil over steaks
- Season steaks with peppercorn mixture
- Place seasoned steaks on a baking sheet with a raised rack
- "Age" the steaks in the 200 degree oven for 20 minutes
- Heat a large skillet or griddle pan to high and pour in canola oil
- Sear "aged" steaks in heated skillet on both sides until desired doneness. I recommend medium.

Roasted Potato Wedges
Serves 2

2 large Russet Potatoes, cut into wedges with skin on
2 Tbl of Lawry's Seasoning Salt
1 Tbl of Oregano
1 Tbl of Canola Oil

- Preheat oven to 375 degrees
- In a large bowl, place potato wedges and pour canola oil on top
- Pour in seasoning salt and oregano and mix well
- Place wedges on baking sheet with a raised rack
- Bake wedges in 375 degree oven for 25 minutes until wedges are fork tender

Quick Steamed Broccoli
Serves 2

2 large Broccoli Spears
2 Tbl of Butter
1 Tbl of Lawry's Seasoning Salt

- In a sandwich bag, place broccoli spears with butter and seasoning salt
- Place bagged spears in microwave for 1-1/2 minutes
- Carefully remove bag from microwave and move melted butter and salt around to coat spears
- Serve with steak and potatoes