Grilled steaks for fall dinners

By Betty Rosbottom
Los Angeles Times Syndicate

(Los Angeles Times Syndicate) -- Last weekend we invited several students at the college where my husband teaches for Sunday night dinner at our house. The young people had just arrived to start their senior year, and we thought they might like a home-cooked meal before heading back to the mundane fare at the campus dining halls. They accepted our offer enthusiastically, so I began to think of a menu.

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I finally settled on an autumn grill meal. At the market I found beautiful sirloin steaks, which I marinated in freshly squeezed lemon juice, crushed garlic, cumin, oregano and olive oil before cooking them over a charcoal fire. To go with the meat, I prepared mashed potatoes seasoned with creamy goat cheese and chopped cilantro along with cumin and cayenne pepper. A tomato and arugula salad, corn on the cob, and coleslaw completed the buffet table. For dessert I made a fruit crumble with the last blueberries and peaches of the season. This casual supper was very well received; everyone ate with abandon and took seconds.

As a cook, I found this was an easy way to entertain. The marinade for the meat took only a few minutes to assemble, and the steaks needed less than 10 minutes on the grill. The potatoes were also simple to prepare. They were boiled in their skins, then peeled and whipped with the other flavorings.

These grilled sirloin steaks and cumin-scented potatoes would make a fine centerpiece for fall dinners. Although the following recipes serve six, the ingredients can be doubled for a larger group. Other side dishes, in addition to the ones I chose, could include a salad of avocados, orange slices and mixed greens or sauteed zucchini and sweet red peppers. For dessert you could offer caramel apple sundaes made with vanilla ice cream, thinly sliced sauteed apple wedges sprinkled with sugar and cinnamon, and a drizzling of warm, store-bought caramel sauce.

Grilled Sirloin Steaks with Cumin, Goat Cheese and Mashed Potatoes

Steaks:

Potatoes:

To prepare Steaks, place meat in large nonreactive, shallow pan. Combine lemon juice, garlic, cumin, cayenne pepper, salt and oregano in bowl and whisk in olive oil. Pour over steaks, cover with plastic wrap and refrigerate at least 4 hours or overnight, turning several times.

When ready to cook, prepare grill. Oil grill rack and arrange 4 to 5 inches from heat. Cook steaks until just pink in center, 3 to 4 minutes per side. Watch closely as times vary with intensity of heat and type of grill used. When done, slice sirloins in half, arrange on heated platter and garnish each with 1 lemon wedge.

To prepare Potatoes, boil potatoes in large pot of lightly salted water until tender, 25 to 30 minutes. Remove and drain in colander. Using clean kitchen towel, hold 1 potato and remove loose skin with paring knife. Repeat with remaining potatoes. Cut potatoes into large pieces.

With electric mixer on medium speed, whip potatoes with goat cheese. With mixer on slow speed, gradually pour in 3/4 cup warm milk. Add butter, cumin, cayenne and salt. If smoother potatoes are desired, add additional 1/4 cup milk. Taste and season with more salt, if needed.

(Potatoes can be made 2 hours ahead. Cool, cover with plastic wrap and leave at cool room temperature. Reheat in microwave in shallow microwave dish on High heat until hot.)

Stir 3/4 of cilantro into warm potatoes. Mound potatoes in bowl and garnish with remaining cilantro. Serve with steak.

Makes 6 servings.