That's right: grilling season's back with a vengeance, bitches. It's time once more to wax grillosophic, and we'll kick off this season with one of the best damned meat-n-potatoes combinations you'll ever have. Courtesy of the most grilliant man on the planet - Jamie Purviance - this one rocked TheWife's world last weekend, and features what is without question the best damned steak sauce I've ever enjoyed...
BODACIOUS STEAKS WITH SEXY BBQ SAUCE & GARLIC-ROASTED POTATOES ON ROSEMARY SKEWERS
* 1 Steak/person (the quality of your steaks is paramount here... I used some fantastic sirloins, but good ribeyes or porterhouse would also be fine)
* Vegetable Oil
* Kosher Salt & Fresh-Ground Pepper
* 1/2 Cup Red Wine (oh, yes -- you'd better open a nice bottle of red for this meal. Just be prepared to sacrifice 1/2 cup to the sauce.)
* 1/2 Cup Ketchup
* 1/4 Cup Dark Molasses
* 1 TB Dijon Mustard (I used Stonewall Kitchen's Bourbon Molasses Mustard)
* 1 TB Worcestershire
* 2 TB Red Wine Vinegar
* 1/2 Tsp Chili Powder
* 1/2 Tsp Kosher Salt
* 1/4 Tsp Curry Powder
* 1/4 Tsp Ground Cumin
* 1 lb Small Red Potatoes
* 1+ TB Minced Garlic
* 1/2 Cup Extra Virgin Olive Oil
* 6 Sturdy Rosemary Branches
* 1/3 Cup Balsamic Vinegar
* Kosher Salt & Fresh-Ground Pepper
1. Do the sauce before anything else. Combine all sauce ingredients with 1/2 Cup of water in a medium saucepan over medium heat. Mix well and cook uncovered, stirring occasionally, until it boils down to about 2/3 cup of sauce. This should take about 1/2 hour. Then let it cool to room temperature.
2. Preheat your grill while you're letting the sauce boil down.
3. Cut the potatoes in half and place in a medium bowl. Add 2 TB of olive oil and the minced garlic. Season with salt & pepper to taste.
4. Strip most of the rosemary leaves off the branches, leaving some leaves on near the thinner end (presuming one end is actually thinner than the other). Dice the rosemary until you've got about 2 TB worth, then add them to the potatoes.
5. Toss the potatoes so they're thoroughly covered with oil, garlic and rosemary. (You'll probably have to use your hands.) Then take a rosemary branch and use it as a skewer for the potatoes... you can usually fit 2 potato-halves on each one. Make sure to leave a little room between the halves.
6. When the skewers are ready and your grill is pre-heated, drop the heat to medium-high and then roast the skewers. This should take about 1/2 hour. Be sure to turn them every five minutes or so, to prevent charring. You'll know they're done because the skins will be brown and crisp.
7. Take your steaks, brush on a little vegetable oil, then season all sides with salt & pepper to taste. When you estimate the potatoes have about 15-20 minutes left, throw the steaks on the grill. Flip 'em once (at about 5-6 minutes)... cook to your preference, then pull 'em off.
8. Remember the balsamic vinegar from the potatoes? No, I didn't forget about it. Take a small saucepan (open a window, while you're at it... trust me) and - over high heat - boil the vinegar until it's reduced to about 2 TB of syrupy glaze. Then take a small plate and pour a little olive oil onto it. Then sprinkle it with salt & pepper, then pour the vinegar syrup over the top.
9. Presuming that you've pulled the steak and potatoes off by this point, take your potato skewers and roll them in the balsamic/oil mix. Then put your steaks on plates, push the potatoes off the skewers and onto the plates next to them, pour your sexy sauce (their name, btw -- not mine) into some kind of serving bowl...
10. Steaks. Delicious potatoes. Unbelievable sauce. Red wine. Warm weather. Blossoming flowers. Springtime. Bliss.