Basil Sirloin with Potatoes

Sometimes I get a craving for hunks of cow. Like the cow in this (slightly modified) recipe from Cooking Pleasures:

Basil Sirloin with Potatoes

32 oz. beef sirloin steak top round, cubed (3/4 inch)

4 garlic cloves, minced

1.5 tsp dried basil

1.5 tsp seasoned salt

2 tsp olive oil

1 medium red bell pepper, cut into wedges

2 tsp all-purpose flour

32 oz. new red potatoes, thinly sliced

1 large tomato, coarsely chopped 1 small onion, cut into 1-inch wedges

1 cup lower-sodium chicken broth

Combine steak, garlic, basil and salt in medium bowl.

Heat oil in large nonstick skillet over medium-high heat until hot. Cook steak and bell pepper 3 to 5 minutes or until browned and steak is medium-rare, stirring once or twice. Remove from skillet.

Whisk flour into remaining oil in skillet over medium-high heat.

Add all remaining ingredients. Cover; reduce heat to medium. Cook 8 to 10 minutes or until potatoes are tender, stirring once or twice.

Add steak and bell pepper; cook 2 minutes or until hot.

Ease: simple and straight-forward

Time: less than an hour to have dinner on the table in including prep

Taste: while tasty, the meat I used (top round) wasn't quite satifactory. Something more succulent (and more pricy) would be better. We loved some pieces, while others we gnawed at.

Cost:

Unfortunately, I didn't save the receipt. I'd guess this meal cost about $8/4 servings.

Maybe $5 for the meat, $2 for the potatoes, $1 for the pepper , but I can't be sure.

This recipe wasn't horrible, but wasn't great either, primarily due to the meat I selected. The cut of beef definitely plays a crucial part. You're ahead of the game if you spend a little extra to get something better than what I got at Ralph's.

Rodney's gut: completely tolerant of this meal -- no dairy! Rodney even ate the leftovers, though was not pleased with having to gnaw at the meat -- again.

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