For this particular recipe I was inspired by a chimichurri recipe that I often use to marinade my steaks in. I knew the acidity of the red wine vinegar would really help to tenderize my steaks. Then I opened my cupboard with all of my spices in it and saw paprika, and just knew what I was going to do. I took every day grocery quick fry steaks and let it sit in my marinade for a good 30 minutes, then I went ahead and cooked them. The steaks were so flavourful that I really didn't need to make a sauce to pour over them. It's just amazing what you can do in the kitchen if you put your mind to it. I highly recommend experimenting in your kitchen, you just never know what you can come up with. I hope you enjoy this recipe.

Serves 2

Preheat the oven to 400 degrees F.

Baking time for potatoes: 45 minutes-1 hour


  • 2 tbsp extra virgin olive oil
  • coarse salt
  • freshly cracked black pepper
  • 1-1/2 tsp paprika (use the sweet variety if you like)
  • 1 tbsp sugar
  • 4 tbsp red wine vinegar
  • 3 garlic cloves, grated
  • 4-6 dashes of tabasco
  • 1 tsp Asian black bean garlic sauce
  • 2 sprigs fresh rosemary, chopped
  • 4 quick fry steaks (score the meat with a knife)
  • 1 small onion, sliced thin
  • 1/4 cup water

Parmesan potato Ingredients:

  • 2 medium baking potatoes, washed thoroughly
  • coarse salt and freshly cracked black pepper
  • 1-2 tbsp butter or margarine
  • 1-2 tbsp parmesan cheese, grated

1. Preheat the oven to 400 F. Take the potatoes and prick them using a fork, then wrap them each with foil. Place them into the bottom rack of the oven, and bake it for 45 minutes to one hour. When you're ready to serve these with the steaks, take the potatoes out of the foil, cut them in half and using a fork carefully mash in the inside of the potato. Sprinkle a bit of salt and freshly cracked black pepper. Add a tbsp or two of butter and sprinkle 2 tbsp of grated Parmesan cheese and serve.

2. Take a medium sized bowl, add in the olive oil, salt, pepper, paprika, sugar, red wine vinegar, grated garlic, tabasco, the black bean garlic sauce, and the chopped rosemary. Using a whisk combine all of the marinade together. Take your quick fry steaks and carefully using a paring knife score the meat both ways. Add in the steaks into the marinade and leave it in the fridge for at least 30 minutes.

3. Heat 2 tbsp of oil in a large cast iron pan or heat up a grill pan, on medium high heat, once it comes up to temperature add in the steaks. Cook the steaks about 3-4 minutes per side for a nice medium, but if you like it cooked more leave it on for another couple minutes. In the last minute of cooking add in the sliced onions with a 1/4 cup of water. Once the water evaporates the steaks are ready to eat. Serve immediately along side the Parmesan potatoes and buttered peas.

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