The first time the barbeque is fired up and it is over 75 degrees out, it officially finally feels like summer. Brad and I wanted to continue on our quest of grilling a great steak and found a great marinade for a rib eye to go with my roasted potatoes and some corn on the cob! I’ll share the marinade and potatoes below and then the yummy cherry hand pies that we had for dessert in another post!
Garlic and Thyme Steak Marinade from Easy Steak Marinades
- 6 cloves of garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1/2 cup red wine (serve the rest with dinner)
Smash and coarsely chop the garlic. Combine garlic and all the remaining ingredients in a bowl and mix. Place the steaks in a strong zip lock bag and add marinade making sure to coat steaks. Place in the refrigerator for 2 to 4 hours, flipping them occasionally to coat.
Remove the steaks from the marinade and discard. Season with salt and pepper and cook to desired liking. Roasted Rosemary Potatoes from smorgbord
- Yellow or dutch style small potatoes, quartered or sliced
- Fresh rosemary, chopped
- 4 Garlic cloves, chopped
- Olive oil
- Salt and Pepper
Preheat oven to 400 degrees. Place potatoes on baking sheet. Sprinkle with garlic, rosemary, oil and salt and pepper and toss to coat.
Place in the oven for 15 minutes and then toss potatoes and cook for another 15 minutes or until golden brown, turning occasionally.
Enjoy the summer meals,