Steak Marinade

I am not what you'd call a "steak and potatoes" kind of girl.  But when the steak is juicy and just right and the potatoes are roasted perfectly, I, like probably anyone, can't resist.  Yesterday, as I cleaned up the patio and grill area while snow fell, I yearned for such a steak.  As I dusted the white powder off the grill cover, I could smell  steak cooking.  I could practically taste it.  Tonight I'll marinate a sirloin steak for grilling tomorrow night, even if it's still cold and snowy.  The SimplyCooking® steak marinade recipe features fresh lemon juice, Dijon mustard and plenty of black pepper.  As long as you keep fresh lemons on hand, the remaining ingredients you probably have in your pantry already.   No need to mess with marinade mixes and fancy ingredients.  This recipe is simple and fantastic.

With the steak I'll serve Perfect Roasted Potatoes.  I made these earlier this week when I read about them on the Chocolate and Zucchini blog.  (January 12th entry)  The secret is in the shaking of the pot once the potatoes are drained.  This, it seems, is a British method.  The potatoes were indeed perfect as promised;  soft on the inside and crunchy on the outside.  If your children beg you to buy frozen french fries:  don't.  Make these and everyone will be happy, especially with a delicious steak.

pepper marinated grilled sirloin

2 1lb. sirloin steaks
1/2 cup fresh lemon juice
1/3 cup grape seed oil
1/4 cup soy sauce
1/4 cup Dijon mustard
1 tsp. black pepper
2 cloves garlic, minced
1 Tbsp. dried basil

Place meat in a 1-gallon resealable plastic bag or large, rimmed baking pan.  Mix all marinade ingredients together and pour over steaks.  Seal the bag or cover the pan with wrap, refrigerate and marinate overnight, or, at least for 1 hour.  Prepare the grill or broiler.  Remove the meat and discard the marinade.  Grill or broil the steak for approximately 10 minutes per side, or until desired degree of doneness.  Slice diagonally in thin slices.