Steak and Rosemary Potatoes with Contemplative Cab

Prep time: 15 minutes
Total time: 60 minutes
Ingredients:
Soy sauce
Black pepper
Salt
Olive oil
Rosemary
Your choice of steak cuts
6-7 Yukon Gold potatoes
1-2 yellow onions
6-7 garlic cloves or garlic powder

Place steaks in glass or plastic container, cover with soy sauce and sprinkle on black pepper.  Marinate steaks in soy sauce and black pepper for 3 hours or longer (if using a lower quality cut
of beef).  Flip steaks once or twice.  Cut potatoes into 1” cubes.  Slice onions into wedges.  Add olive oil to pan and heat for a few minutes at a low-medium setting.  Add potatoes and watch out for splashing oil.  It will take about 40-45 minutes to fry the potatoes.  Sprinkle with salt and add rosemary after 10 minutes of cooking.  Add onions and garlic cloves at the 25 minute point.  In the last ten minutes, turn heat up to medium to get the outside of the potatoes crispy.  You may have to add more olive oil.  Be careful not to burn the potatoes at this point.  After you have started the potatoes (at the 10 minute point), fire up the grill.  Wait 5-10 minutes and then put the steaks on.  Flip and cook as desired.