Grilled Steaks With Coconut And Lime. Warm Potato Salad With Rosemary And Goat Cheese.

Have you seen this video? (and who are these mean people that record these things?)

Anyhow, I would have passed on sharing that with you until I came across this “remake” yesterday. Light sabers make everything so much funnier…especially if you have seen the original video above. Which you have. :)

Today’s recipes are both excellent.

Sometimes when I plan out my menus, I pair some pretty eclectic things based on what I have on hand or what seems like it would work in my brain.

These two recipes were just fine together, but in the future I would pair the steaks with rice or couscous or something that would soak up the lovely sauce.

The warm, fragrant potatoes with the melting loveliness of the goat cheese would be more at home on a plate with grilled steaks without a sauce or any kind of simply prepared meat, for that matter.

….Goose, perhaps?

Grilled Steaks With Coconut And Lime


2 Tbs lime juice
1/2 cup unsweetened coconut milk
1/4 cup heavy cream
1/2 Tbs grated lime peel
1 1/2 Tbs minced ginger root
3/4 tsp kosher salt, plus more for sprinkling
4 sirloin steaks (12 oz each)
Freshly ground pepper


1. Prepare grill.

2. In a medium saucepan, whisk together the lime juice, coconut milk, cream, lime peel, ginger and 3/4 tsp salt. Heat until small bubbles form around the edge of the pan and set aside until the steaks are ready.

3. Sprinkle both sides of the steaks with salt and a grinding of pepper. Grill over high heat to desired doneness, about 5 minutes on each side for medium-rare.

4. Reheat the sauce and serve with the steaks.

Serves 4

Recipe from Cook What You Love Cookbook by Bob And Melinda Blanchard

Warm Potato Salad With Rosemary And Goat Cheese


3 lbs red skinned potatoes
2 Tbs rice wine vinegar
1 clove garlic, crushed
1/4 cup olive oil
Fresh ground pepper
4 oz goat cheese, crumbled
2 Tbs fresh rosemary leaves


1. Cut potatoes in half if large or leave whole if they are small new potatoes. Place in a large pot and add cold water to cover along with a tsp of salt. Bring to boil, reduce heat to low and simmer, covered, until the potatoes are barely tender and easily pierced with a fork, 15 to 20 minutes. Drain, cut into cubes (remove skin if you like), and place in a large mixing bowl.

2. Add rice wine vinegar, garlic and oil to the potatoes. Season with salt and pepper and toss to coat.

3. Fold in cheese and rosemary.

Serves 8

Recipe slightly adapted from What Can I Bring? Cookbook by Anne Byrn

I mean absolutely no disrespect for including Gaggle in this Goose laden post. But they do have a brand spanking new video out called….wait for it….Army Of Birds.

Much cooler than light saber wielding geese.

Check out Gaggle, “Spectacular all-girl alt choir Led by Deborah Coughlin” on the band’s Website, where you can pre-order the debut album due out on July 4th.

Also for you lucky Londoners:

“As well as playing the Village Underground in July, Gaggle will also be staging a series of events in London that will see them ‘pop-up’ across the city, sometimes performing and always marching. The events will start the week before the album is released culminating in an album launch on Friday 8th June. 12 events for 12 tracks plus each event will be specific to a corresponding album track. All will be revealed in due course…”

Sounds fun, huh?


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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