Patatas Bravas with Grilled Steak

We went for the meat and potatoes thing today. An easy 60 minutes of leisurely weekend cooking. Apparently this Spanish tapas type dish of patatas bravas is supposed to heat things up, but we opted to keep it on the mild side so that everybody could enjoy it.

We started the affair by turning the oven to 400F. Then we peeled and wildly chopped 1 kg of potatoes and fried them for about five minutes with a little olive oil. salt, pepper, and just a teeny tiny dash of red pepper spice.

Then we stuffed them into the oven for 45 minutes.

Next we prepared four medallions of angus steak by rubbing a clove of garlic all over, as well as more olive oil, salt, and pepper.

For the sauce we finely chopped up half a big onion and 3 cloves of garlic and softened them in olive oil for a short while.

We added 1 heaping tablespoon of tomato paste and

a dash of red wine vinegar, waited a minute, and

added a pack (since Liz said we should avoid cans more often) of diced tomatoes. A little salt and pepper, more red pepper spice. That was it. We let the sauce simmer a good twenty minutes till the taters were done.

With plenty of time on our hands we decided to add a chopped salad. A medley of what the kitchen had to offer, really (here is a quick how-to).

Last but not least we turned to the grill and gave the meat about ten minutes.

Voila! This should do well on the 4th of July, we thought.