Well, here we are…three months since my last blog post. <sigh> I had the best of intentions but then, you know, life and stuff. I had one of the worst colds of my life back in May, which lasted over a month, of which I had laryngitis for more than three straight weeks of. (My hubby seemed to enjoy that, but me, not su much.) We took a few little family vacations to PEI and Maine. Been having major staffing issues at the shop so much more time than usual has been devoted to that. It just seems like one distraction after another, so like I said, life. But…I’m back! And although there will be ups and downs and pauses in between, I still plan to continue to share my experiences, recipes, and such on this blog and hope you will continue to follow along.

So enough of that. We have some exciting news to share. Susie’s recently had the amazing opportunity to be part of a new show, “The Baker Sisters” airing on Food Network Canada this fall. We had so much fun with all the amazing film crew, cast, and our customers who helped us with filming the segment. We will post when we know when our air date will be. Here is a pic of myself with: my Mom (Susan, who I named the business after), my hubby (Brad), and the hosts of “The Baker Sisters” (Rachel and Jean). We really are a true family business!

Now let’s get onto the food (why we’re all here, right?!?)

Steak and potatoes, how much more classic of a dinner can you get? But this version is kicked up a bit with the spicy derby marinade for the steak and the ooey, gooey cheesiness of the garlic flavoured potatoes. This is also a meal you can prep in advance and then throw together on dinner night. Love those!

Start by preparing the derby marinade. In a medium size bowl, whisk together: soy sauce, water, and spices.

Slice sirloin into bite sized pieces and place in a large plastic zipper bag. Pour the marinade over the beef and massage bag to distribute the marinade evenly to coat all the beef. and then refrigerate. I prefer to do this step the night before so that the steak gets maximum flavour and tenderness. At minimum, marinate at least 3 hours.

To make the garlic butter, place in a small bowl: butter, garlic, rosemary, parsley, salt, and pepper and mix to combine. Set aside. This is also a step you can prep in advance. I even mix up a larger batch and store it in my fridge to use in other recipes.

Wash potatoes and place on a sheet pan allowing space around each potato for spreading when they are later “smashed”. Drizzle potatoes with olive oil and sprinkle with salt and pepper.  

Bake at 400 F for 40-50 mins depending on the size of your potatoes. Remove from oven and using a masher (or the bottom of a glass), press down on the potatoes until they split open exposing some of the inner flesh. **Speed Tip: If I am in a hurry (or really hungry!) I will throw the potatoes in the microwave initially to get them started cooking and then continue with the oven directions but with reduced baking time. I am all about speed and efficiency!**

Top potatoes with a generous scoop of garlic butter and spread to cover the top and then sprinkle with shredded cheese. Place back in the oven until cheese is melted and the edges of the potatoes are crispy approximately 15 mins.

While potatoes are finishing their second cheesy bake, heat a large skillet over high heat on the stovetop. Drain marinade from the beef and dump into the hot skillet. The steak usually only takes a few mins to cook since it is cut into small pieces already, but this will depend on your preferred level of doneness. You will notice quite a bit of marinade will seap from the steak as you are cooking it. I typically have to drain the pan once or twice while I am cooking so that the meat sears instead of braising in the liquid.

Serve steak and potatoes with choice of sides. Tonight we had sauteed mushrooms and onions (a must for us any time we have steak) and some corn. You can also choose to add some veggies (like peppers, mushrooms, onions) right in with the steak and cook it all together. But my picky kid doesn’t like them so I cook them separately for ease of serving. 

The first time I made this, everyone enjoyed it so much that I ended up cooking it again the next week. It is that good. Hope you enjoy it too!

Derby Steak Tips

  • 2 lbs sirloin steak, cut into bite sized pieces
  • 1/3 c soy sauce
  • 1/3 c water
  • 2 tsp garlic, minced (about 2 cloves)
  • 1 tsp basil
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1/2 tsp black pepper

In a medium size bowl, whisk together: soy sauce, water, and spices. Slice sirloin into bite sized pieces and place in a large plastic zipper bag. Pour the marinade over the beef and massage bag to distribute the marinade evenly to coat all the beef. and then refrigerate. Marinate overnight or minimum of 3 hours. When ready to cook, heat a large skillet over high heat on the stovetop. Drain marinade from the beef and dump into the hot skillet. Cook to your preferred level of doneness, stirring frequently.

*Derby Marinade recipe courtesy of my talented chef cousin, Marc Patterson

Cheesy Garlic Smashed Potatoes

  • 4-6 potatoes (or one per person)
  • 2 Tbsp olive oil
  • 1/4 cup butter
  • 2-3 cloves garlic, minced
  • 1/4 tsp rosemary
  • 1/2 tsp parsley
  • salt and pepper to taste
  • 1/3-1/2 cup sharp cheddar cheese, shredded

Wash potatoes and place on a sheet pan. Drizzle potatoes with olive oil and sprinkle with salt and pepper.  Bake at 400 F for 40-50 mins depending on the size of your potatoes. Remove from oven and press down on the potatoes until they split open exposing some of the inner flesh. Top potatoes with garlic butter and spread to cover the top and then sprinkle with shredded cheese. Pleace back in oven until cheese is melted and the edges of the potatoes are crispy, approximately 15 mins.

Hi, I'm TJ!

Welcome to Susie's!

This blog focuses on sweet treats as well as family dinners. Join me in my retail bakery as well as in my home kitchen where you'll find a variety of yummy recipes, some indulgent and some healthy lifestyle too.