Thursday, May 13, 2010

Shallot & Parsley Sour Cream (...and Steak)

After I rubbed two baking potatoes with salted butter, I wrapped them in foil and baked them in a 350 degree oven for one-and-a-half hours.

When the potatoes were nearly ready, I sprinkled some tri-tip steaks with garlic salt, then grilled them...

...for about three minutes per side.

Next, I minced half a shallot and two tablespoons fresh parsley, then stirred that together with one-half cup of fresh, creamy, slightly tangy sour cream.

A dollop of that on a hot, buttery baked potato along with steamed broccoli and tender, grilled steaks...

...made for a delicious dinner.

It would have been lovely with a nice cabernet, but my husband prepared several rounds of cocktails for us as we puttered in the kitchen.

Drunk and full of meat! What could be better?

I'm so glad I married that man.


  1. This was yummy, top marks. Thanks for posting this recipe.



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