Tonight's Dinner: Steak and Fries
And yet another experiment with the Blackstone. A few weeks back I griddled some frozen Steak Fries that had been sitting in the freezer for quite some time with freezer burn. The results were not all that appealing. Not really edible, in fact they were downright terrible.
Determined to succeed with making French Fries on this griddle, I researched some recipes. I don't own a fryer, don't ever want to own a fryer and have never had a reason to fry potatoes in a skillet full of oil. But I do have a Blackstone.
Let today's experiment commence. This may be old hat to some, but it's new to me.
Four or five Russet potatoes, washed and sliced thin with the skin left on -
Blanched in heavily salted water for 8-10 minutes. Removed, placed on a paper towel lined cookie sheet, dried as much as possible and sprinkled with EVOO, S&P. And out onto the griddle they went with a bit more EVOO. After a few minutes they're taking on a decent color -
When they're getting close to done, on goes tonite's steak which is a London Broil. Simply seasoned with my usual Worcestershire and Montreal Steak -
A few minutes per side on the steak, fries are looking quite good -
London Broil's almost done -
Fries are done and looking better than I could have expected -
London Broil's definitely looking good! -
And plated with some of the leftover Bacon Fried Corn I made the other day -
That's it. Tonite's dinner on the Blackstone. The London Broil was excellent, the fries were outstanding. Fairly crispy on the outside, that nice tenderness on the inside. A successful experiment! I may never buy another bag of frozen fries again.
Thanks for checking out tonite's dinner!
Regards,
-lunchman
And yet another experiment with the Blackstone. A few weeks back I griddled some frozen Steak Fries that had been sitting in the freezer for quite some time with freezer burn. The results were not all that appealing. Not really edible, in fact they were downright terrible.
Determined to succeed with making French Fries on this griddle, I researched some recipes. I don't own a fryer, don't ever want to own a fryer and have never had a reason to fry potatoes in a skillet full of oil. But I do have a Blackstone.
Let today's experiment commence. This may be old hat to some, but it's new to me.
Four or five Russet potatoes, washed and sliced thin with the skin left on -
Blanched in heavily salted water for 8-10 minutes. Removed, placed on a paper towel lined cookie sheet, dried as much as possible and sprinkled with EVOO, S&P. And out onto the griddle they went with a bit more EVOO. After a few minutes they're taking on a decent color -
When they're getting close to done, on goes tonite's steak which is a London Broil. Simply seasoned with my usual Worcestershire and Montreal Steak -
A few minutes per side on the steak, fries are looking quite good -
London Broil's almost done -
Fries are done and looking better than I could have expected -
London Broil's definitely looking good! -
And plated with some of the leftover Bacon Fried Corn I made the other day -
That's it. Tonite's dinner on the Blackstone. The London Broil was excellent, the fries were outstanding. Fairly crispy on the outside, that nice tenderness on the inside. A successful experiment! I may never buy another bag of frozen fries again.
Thanks for checking out tonite's dinner!
Regards,
-lunchman
