Grilled steak with hasselback potatoes

10-year-old prepared dinner last night with a little help from papa on the grill. Apparently it was her homework. More homework please!

Simple grilled steak and hasselback potatoes

(Adapted loosely from Taste of Life)

4 pieces of sirloin steaks
Sea salt
Freshly ground pepper

Red wine sauce
1 cup red wine
A handful of dried raisins
1 cup beef broth
1 tsp corn starch
Sea salt
Freshly ground pepper

Hasselback potatoes
1 lb yukon baby potatoes
Olive oil
Sea salt
Chopped fresh rosemary

  1. To make hasselback potatoes:
    • Preheat oven to 350 F.
    • Slice potatoes into thin parallel wedges, but stop just before cutting through so that the slices stay joined at the bottom of the potatoes.
    • In a medium bowl, mix hasselback potatoes with olive oil + sea salt + chopped fresh rosemary.
    • Bake for 30-35 minutes.
  2. To make red wine sauce for the steak:
    • In a saucepan, heat red wine + dried raisins until reduced to half.
    • Add beef stock.
    • Add salt + ground pepper to taste.
    • Finally add cornstarch to thicken the sauce.
    • Keep warm.
  3. To make steak:
    • Sprinkle sea salt + freshly ground pepper on both sides of the steaks.
    • Heat the grill to high.
    • Place the steaks on the grill and cook for 4-5 minutes.
    • Flip the steaks over and cook for another 4-5 minutes (medium rare) or 6-7 minutes (medium).
  4. To serve:
    • Serve grilled steak with red wine sauce and hasselback potatoes on the side.
    • Add grilled vegetable (we had grilled asparagus) or salad as desired.