Dad's Dinner Recipe
Marinated steak tips, Caesar salad, fries, cowboy sauce
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Ingredients
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Marinated Steak Tips
Caesar Salad
Fries
Cowboy Sauce
Method
Marinated Steak Tips
- 1
Make the marinade
In a medium bowl combine 3 tbs olive oil, 3 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs brown sugar, 2 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp freshly ground black pepper and 1 tsp kosher salt. Whisk until sugar is dissolved and ingredients are emulsified.
- 2
Marinate the steak
Place 1 lb beef sirloin tips in a resealable plastic bag or shallow dish. Pour marinade over the beef, press out excess air (if using a bag), seal, and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate more than 6 hours to avoid texture changes from the salt/acid.
- 3
Cook the steak tips
Remove steak from refrigerator 20 minutes before cooking to come toward room temperature. Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs unsalted butter and swirl to coat. Remove steak pieces from marinade, letting excess drip off, and add them to the pan in a single layer without crowding (work in batches if needed). Sear 2–3 minutes per side for medium-rare depending on size, stirring once or twice so all sides brown—internal temperature about 130–135°F (54–57°C). Cook slightly longer if you prefer medium. Transfer cooked tips to a plate and tent with foil for 5 minutes to rest.
- 4
Caesar Salad
- 5
Make the dressing
In a small bowl whisk together 1 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp anchovy paste, 1 tbs fresh lemon juice, 1 tsp grated garlic, 1 tsp Dijon mustard and 3 tbs extra-virgin olive oil until smooth and emulsified. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt as desired.
- 6
Toss the salad
Place the torn romaine in a large bowl. Add about 3/4 cup of the grated Parmesan and 1 cup croutons. Pour dressing over the greens (start with half, toss, add more as needed) and toss gently to coat. Finish with remaining Parmesan grated over top and additional black pepper to taste.
Fries
- 7
Prepare potatoes
Cut 2 large russet potatoes into 1/4- to 1/2-inch fries. Rinse well under cold water until the water runs clear to remove surface starch. Pat thoroughly dry with clean kitchen towels or paper towels. For extra-crisp fries, toss cut fries with 1 tbs cornstarch and a pinch of salt to evenly coat; then shake off any excess cornstarch.
- 8
Fry in two stages
Heat 4 cups vegetable oil in a heavy pot or deep-fryer to 325°F (163°C). Fry potatoes in batches (do not crowd) for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towel-lined tray to drain. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Transfer to a tray, immediately season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper while hot.
- 9
Alternative oven method
If you prefer not to fry, toss the cut, rinsed, and dried potatoes with 2 tbs oil, spread in a single layer on a parchment-lined baking sheet, bake at 450°F (230°C) for 20–30 minutes turning once until golden and crisp, and season as above.
Cowboy Sauce
- 10
Combine sauce ingredients
In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/4 tsp freshly ground black pepper and 1/4 tsp kosher salt until smooth and homogenous.
- 11