If a way to man's heart is through his stomach, then I know the reason why Neville fell in love with me. It works out well that I love to cook and he loves to eat. Anyone who knows Neville knows that he is a typical "steak and potatoes" man. Last year, we challenged ourselves to eat less red meat. I found that by giving up ground beef and switching to ground turkey, we could indulge in a steak ever now and again without feeling guilty about it. Then for Christmas, my mother gave Neville over a hundred dollars worth of steaks from Omaha steaks. So every other week, we've been pulling out a few steaks to enjoy.
While Neville loves a good piece of meat, his true love is Mashed Potatoes. I think I could make them every night of the week and he would never complain. Mash is easy to make so don't go thinking you can get away with the boxed stuff. Besides, mashed potatoes are easy on your budget which makes splurging on the steak a little more friendly to your wallet.
Steak and Potatoes, The Boss Style
Ingredients
- Steaks (I used a 6-ounce cut for each person)
- 1 onion, sliced thin
- 1 red bell pepper, sliced thin
- 1 pckg pre-cut mushrooms
- 1 large Russet potato per person, peeled and chopped into 1-in. pieces
- milk and butter
- 8 oz. sour cream
- salt and pepper
I grill my steaks using an indoor grill pan (of course, outside on the BBQ when the weather is permitting), coating each side with salt/pepper. Over medium-high heat, the steaks need about 5-7 minutes per side to be medium rare. Adjust your cooking time based on the thickness of the steak and your personal preference to doneness. Remove steaks from the heat and let stand on a plate for 5-10 minutes to let the juices incorporate. Otherwise, all the juice will run over with your first cut leaving you with dry meat.
Meanwhile, get the peeled and chopped potatoes into a large saucepan and cover with water. Add a tablespoon of salt and turn on high. Once boiled, check the potatoes after 10-15 minutes. The potatoes should be able to easily break apart with a fork. Drain the potatoes and put back in the pan to get some of the excess moisture to steam away. In a glass bowl, place a half of stick of butter and 3/4 cup milk. Microwave for a minute until warm. You can hand mash the potatoes, but I prefer to give them a quick whirl with my hand mixer. Add the warmed milk and butter mixture. Continue to process until smooth. You may need to add more milk or butter to get the creamy-ness you desire. Mix in the sour cream (my secret ingredient for making your potatoes taste out of this world). Salt and pepper to taste.
When the steaks are removed from the pan, add the mushrooms, onions, and red pepper to the pan. Add a few tablespoons of water to get up any brown bits from the pan and prevent burning. The veggies should be done at the same time that the meat is ready to plate. Salt and pepper to taste.
Enjoy!
