O Ya Grilled Steak And Smoked Potatoes
Serves 2
Published in: The Boston Herald
2 medium russet potatoes
Olive oil
Kosher salt
Hickory chips
1 best-quality steak 1-lb
1 tablespoons sweet butter
1 tablespoons low-salt soy sauce
prepared wasabi
Wash and dry the potatoes. Rub with olive oil and lightly sprinkle with
salt. Place on a lightly greased baking sheet and bake in a preheated
350-degree oven until just tender, approximately 25 minutes. Soak a
handful of hickory chips in water for at least 30 minutes. Heat a gas or
charcoal grill until hot. Drain the hickory chips and carefully place on
the hot coals. When they begin to smoke, place the potatoes directly on
the grill. Cover the grill and smoke the potatoes for 2 or 3 minutes. Set
aside, keeping them warm. Meanwhile, bring the steak to room temperature.
Sprinkle with salt, place on the grill and cook to desired doneness.
Remove from the grill, rub with butter and let rest for 2 minutes. Divide
the soy sauce on two plates. Cut the steak in two and arrange on the soy
sauce with the potatoes. Garnish with the buttery steak drippings and the
wasabi. Serve immediately.
Serves 2.
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