Broiled Sirloin Steak and Pesto Potatoes

Preheat oven on broiler setting.

Make foil ‘snake’ out of aluminum foil to use to keep oven door slightly ajar so that broiler won’t turn off if it gets too hot (credit to Alton Brown for this technique).

Rub 8 oz steak (steaks are typically 1 ½” thick) with 1 T oil and salt and pepper, to taste.

Place a piece of foil on the bottom rack as a drip pan.

Place another rack in the position above this and put the steak directly on this rack.

Cook steak in this position for 4 minutes. Flip steak and cook for another 4 minutes.

Move rack with steak to top position in oven, and cook for 1-2 minutes. Flip 1 last time and cook for another 1-2 minutes.

Transfer steak to wire rack and rest for 3 to 5 minutes.

The above times are for medium doneness.

It is easiest to allow oven to completely cool before removing the foil with drippings

Potatoes

Pre-heat oven to 350°

Cut 5-6 small new potatoes in half

Toss in 2 T Olive Oil and season liberally with Salt and Pepper and (Other herbs or spices you prefer)

Place potatoes on a foil lined sheet pan and place in the oven, cook for approximately 20-25 minutes

Remove potatoes and then coat with 1 large spoonful of pesto,  mix and serve

I like to add a few small pieces of goat cheese as well

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