St. Paddy's Steak and Potatoes
While corned beef and cabbage is traditional for St. Patrick's Day, it is full of sodium and potassium. A good alternative would be a steak, lightly seasoned and cooked to perfection with some roasted baby potatoes and caramelized cabbage and onions.
Coat the steak lightly with olive oil and season with simple salt and pepper or your favorite steak seasoning. Then grill until the steak reaches your preferred doneness. You could also sear the steak on both sides in a skillet over high heat to get that beautiful crust on the steak and then finish it in the oven at 350° F. Use a meat thermometer to reach your desired doneness.
Rare – cool, red center – internal temp at 125° F.
Medium Rare – warm, red center – internal temp at 135° F.
Medium – warm, pink center – internal temp of 145° F.
Medium Well – slightly pink center – internal temp of 150° F.
Well Done – little or no pink – internal temp of 160°F
The FDA recommends a minimum temperature of 145°F with a 3-minute rest. The steak temperature will still rise for a few minutes after you remove it from the oven or grill so you could pull it off a few degrees early.
Coat 1 pound whole baby potatoes with some olive oil and season with minced garlic, rosemary, parsley, and thyme. Roast in a 350 degree oven for 35-40 minutes, until tender when poked. Garnish with fresh parsley.
Roughly chop a cabbage head or 1 bag of pre-chopped cabbage. Slice a medium onion. In the same skillet you seared your steak in, over medium heat, warm some olive oil. Add the cabbage and onion and slowly cook the cabbage and onion until they have caramelized. Season with salt and pepper.