Garlic and Rosemary Marinated Steak with Mushrooms and Potatoes

Ingredients:
Lots of garlic, minced (about 8-10 cloves)
1 package of rosemary sprigs
4 TBSP butter
Olive oil
Salt and pepper
1 shallot, rough dice
1 TBSP chopped parsley
1 package of cremini mushrooms, sliced in half
6-8 red potatoes
2 ribeye steaks about 12-16 oz each

Directions:
1. Marinate your steak overnight.  To a zip top bag, add your shallot, leaves of about 2 rosemary sprigs, 1/4 cup olive oil and about 3 minced garlic cloves. Rub your steaks with a lot of salt and pepper and add to the marinade bag.  Rub around all of the marinade, suck the air out of the bag and refrigerate over night. In the morning, turn the bag over in the refrigerator (not sure if this does anything but I think it evens out the marinade and the juices).
2. About an hour before cooking, take your steak out of the refrigerator.
3. Par boil your red potatoes. I cut them into bite-sized pieces. Put them in cold water with 1 tsp salt and a rosemary sprig. Boil them just until you can stick a form in it but it is still firm. Drain and cool.
4. In a bowl, toss your mushrooms with 2 cloves of minced garlic, diced rosemary, salt and pepper, and drizzle olive oil.
5. In a bowl, toss slightly cooled potatoes with 2 cloves of minced garlic, diced rosemary, salt and pepper and drizzle with olive oil.
6. Combine the potatoes and mushrooms together.
7. I made a little compound butter to put over the steak when it comes off the grill. Combine 4 TBSP butter with 1 tsp diced rosemary, 1 tsp diced parsley, 1 tsp minced garlic.
8. For the grill, if you have a grill basket, use that for the potatoes and mushrooms.  Put them directly over high heat on the grill, toss occasionally. Cook for about 20 minutes or until mushrooms and potatoes have good color.
9. When you have about 10 minutes left on the potatoes, put the steak on direct medium high heat.  5 minutes per side.  Take the steaks off and let rest for a few minutes before serving and cutting. I put the compound butter on right away so it melted over the meat.

Enjoy this with a nice red wine like a Zinfandel or Merlot.
Wattle Creek
Zinfandel
2013
Alexander Valley, CA