Succulent Steak and Hasselback Potatoes

Another recipe from My Kitchen Cafe that we made for dinner tonight. The steak marinade was SUPER yummy and I even forgot to marinade it overnight and with only marinading for 5 hours, it was still so good. The potatoes were good, but a little bit dry. I read later in the comments section that someone drizzled melted butter over them instead of putting pats of butter between the slices and I think that would make them so much better. Other than that, super easy and good. And of course, the picture is courtesy of My Kitchen Cafe too.

Brian’s Awesome Steak Marinade
1 cup soy sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup pineapple juice
3 garlic cloves crushed or finely minced

Combine all ingredients thoroughly and use as marinade. If marinading steaks, I marinade the meat overnight (about 12-14 hours) before grilling.

Hasselback Potatoes
as seen on Norah’s blog (adapted slightly)

5-6 medium baking potatoes
4 garlic cloves, pressed through a garlic pressed or finely minced
2 tablespoons olive oil
2 tablespoons butter
Coarse salt
Freshly ground black pepper

Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.

Arrange the potatoes on a baking sheet and sprinkle the garlic in between the slits. Scatter some butter on top of each potato (it doesn’t have to be exact – I just pinched off pieces of butter and put them on top of the potato and in random slices). Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper over the potoates.

Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.