- 3 TBS of Lea & Perrin’s Worcestershire Sauce
- D.L. Jardine’s 5-Star Seasoning to taste
- 2 TBS of Garlic Oil
- Salt & Pepper to taste
- Marinade steaks for 4 hours and refrigerate.
Fried Fingerling Potatoes
- D.L. Jardine’s 5 Star rub
- 1 2 lb. bag fingerling potatoes
- 2 shallots
- 2 Tabs Olive Oil
- 2 Tabs butter
Boil or microwave potatoes until soft.
Let them cool down a little to be able to flatten a little with your hand (use towel if needed) While potatoes are cooking - dice up shallots.
Transfer to large pan add olive oil and butter to melt, add shallots and potatoes, season with D.L. Jardine’s 5 Star Rub to taste.
Keep heat on medium, you are trying to get a good crisp on the outside of the potato and skin.
Add more oil and/or butter if needed.
D.L. Jardine’s Roasted Tomatillo Cream Sauce-
In small bowl add about a cup of D.L. Jardine’s Roasted Tomatillo Salsa and about a cup of Mexican Table cream (cream) found in the cheese section of the grocery store.
This is strictly up to your taste. Add more salsa or cream until you achieve your flavor.
Fried corn with D.L. Jardine’s 5 Star Rub-
Heat up with 1 Tabs olive oil and 1 Tabs butter add 2 cup defrosted frozen corn, season with 5 Star Rub. "Fry" until corn gets caramelized.
Plate up the steak, potatoes, corn and top steak with DL Jardine Roasted Tomatillo cream sauce.