Beef Industry Council Presents
Helen Magnusson's Recipes as seen on KOTA TV

Rosemary-Pepper Beef with Steak Fries

Total preparation & cooking time: 25 minutes

Makes 4 servings.

4 boneless beef top loin steaks, cut 1 inch thick (approx. 8 ounces each)
1/2 bag (14 ounces) frozen steak fries
Salt

Seasoning:
1 tablespoon olive oil
2 teaspoons finely chopped fresh rosemary
2 large cloves garlic, crushed
3/4 teaspoon coarse grind black pepper

1. In large bowl, combine seasoning ingredients.   Remove approximately 2 teaspoons seasoning mixture; press evenly into both sides of each beef steak.

2. Add potatoes to remaining seasoning mixture in bowl; toss to coat.

3. Place steaks in center of grid over medium, ash-covered coals.  Arrange potatoes around steaks.  Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness; turn steaks and potatoes occasionally.

4. Season potatoes with salt, as desired.  Serve with steaks.

Cook's Note:
Arrange the potatoes around the outermost portion of the grill, where the coals are slightly cooler.  since the potatoes are precooked, they need only heating through.

Perishable foods should be consumed within two hours of preparation, one hour if outside in temperatures above 90 degrees F.

Return to KOTA TV recipe main page.