Skirt Steak Ras el Hanout, Whipped Potatoes, Roasted Broccoli and Cauliflower

Since I convinced everyone to make ras el hanout a few weeks ago, I thought I should post a second recipe. It's tragic to make a spice mixture, place it in a cute little spice jar, and then forget about it for several months. Even though I am hitting the steak with a lot of different spices, it's actually very mild. It tastes like a well-seasoned steak, but ras el hanout doesn't scream out at you. I paired it with whipped potatoes and roasted veggies. Originally, I was going to caramelize onions and place them over the potatoes, but I accidentally overcooked them. I wasn't going to serve them, but my husband wanted to try them and he ended up eating them all. So they were a partial success. Why is it the easiest dishes, such as caramelized onions, are always the hardest to cook? Hmm.....

The marinade. Not pretty, but very tasty. :)

Ras el Hanout Skirt Steak Recipe

Serving Size = 3

• 1 skirt steak (1 1/2 lbs)
• 2-3 tablespoons of oil
• 2-3 cloves of garlic, minced
• 2 tablespoons of ras el hanout
• 2-3 teaspoons brown sugar
• Salt/Pepper
• Juice of 1 lemon (or vinegar)

1. Mix all of the ingredients together in a large dish to make marinade. Place steak in the marinade and refrigerate for 2 - 4 hours, turning at least once. 
2. Grill the steak and serve.

Caramelized onions were going to go down the middle of the potatoes,
but they were a failure.

Nothing fancy here, just mashed potatoes. When I want really good potatoes, I use whole milk, a bit of heavy cream, lots of butter (probably 1/4 stick for 3 small/medium potatoes), mash it, and then whip it up with a hand-mixer for a few minutes on medium-high speed.

I'm on a roasted veggie kick lately.

Roasted Broccoli/Cauliflower with Parmesan Recipe

Serving Size = 2

• Around 1/2 head of broccoli and 1/2 head of cauliflower
• 2-3 cloves of garlic, finely chopped
• Salt
• Sprinkle of Parmesan cheese
• Oil

1. Preheat oven to 400F
2. Place the broccoli in a baking dish, but do not crowd it (usually a cookie sheet is used, but I used a glass pan). Drizzle oil over the broccoli until they are coated, but not floating in oil. 
3. Add the garlic and salt, mix well. 
4. Bake for around 20 minutes until lightly browned. 
5. In the last 5 minutes of baking, I add the Parmesan cheese so that it will crisp up. 

Linking to: Hearth and Soul, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday Night Supper Club