Monday, September 10, 2007

Oregano Steak with Grilled Sweet Potatoes

Oregano has rocketed to the top of our favorite-herbs list... we love the tangy, slightly-spicy, and a-little-bit-bitter flavor it adds to savory dishes - both in fresh form (growing out on our deck) and in dried form. Obvious oregano uses are in sauces and on pizzas, but we decided to add a healthy amount of dried oregano to a dry rub on a big boneless top sirloin - to see how the flavor went with a grilled steak.

Along with a little olive oil and salt and pepper, we rubbed in a good deal of dried Mexican Oregano (less sweet, more spicy than Medditeranean Oregano) all over our steak, then wrapped it tightly in plastic wrap and let it hang out in the fridge for a couple of hours. The steak was then removed from the fridge to come close to room temperature, and we started the grill.

When the grill was good and REALLY hot, that steak went right in the middle and cooked for 4 minutes/side. We removed the steak to a cutting board to rest - and sprinkled some fresh oregano leaves over the top. The heat woke that fresh oregano up and - combined with the grilled oregano in the rub - it smelled fantastic.

Along with the steak we grilled some sweet potato wedges and mixed up an onion-and-chive dipping sauce to go with them: 1 cup low fat sour cream, 1/4 cup mayo, 1 tbs Penzey's Fox Point Seasoning, some white pepper, salt, and some garlic powder, and dried chives.

This sauce - and some sliced cukes - added to the Greek feel of the oregano steak, which was tangy and spicy and delicious! Now, where will we apply oregano next??


Trevor said...

Those sweet potatoes with the dipping sauce look really tasty!!

Boston Chef said...

They are really good... much better than using ketchup or bbq sauce.

The skins peel right off the sweet potatoes after grilling - if you prefer. One of us leaves the skins on, the other peels them off!