Ingredients
30 servings
Steak Seasoning
0.5
cup(s)
Pepper (to taste)
3.0
tablespoon(s)
Salt (to taste)
3.0
tablespoon(s)
Red Potatoes
10.0
pound(s)
Fresh Chives
1.0
bunch(es)
Olive Oil
1.0
cup(s)
A-1 Sauce
1.0
jar(s)
White Wine (750 ml)
5.0
bottle(s)
Red Wine (750 ml)
5.0
bottle(s)
La Croix/ Soda
30.0
can(s)
Beer - PBR
60.0
can(s)
New York Steaks
10.0
pound(s)
Dietary Restrictions
Beef
Recipe Instructions
Cut red potatoes and toss with olive oil, generous salt & pepper enough to coat all potatoes. Cook in DO until tender and/or brown. Fine chop the fresh rosemary and chives and toss with warm potatoes after cooking.
Let steak come to room temp, run with olive oil and steak rub (or just salt & pepper) Grill over coals or on hot skillet (if no charcoal restriction) cook to medium rare (more or less upon request)
If steaks are large, but on the bias like flank steak.