Tuesday, January 26, 2010

Steak & Peppers

This dinner should be reserved for a last meal before you hibernate for 6 months. Hefty! But you should try it. Very very tasty. Steak & Peppers with Cheddar Mashed Potatoes.

The inspiration is a Rachel Ray recipe, Steak & Pepper Hash. I started following the recipe, but it just didn't seem right to me, so I stopped and reassessed and did this instead. Basically the same, the flavors are a bit different, but process a touch simplified. But, credit, where credit is due, thanks Rachel for getting me started on this dinner.

1) Mashed Potatoes. Peel and cube potatoes, about 2 medium per person, for a full dinner. Put in a pot with cold water, small handful of salt and bring to a boil until the potatoes are tender. Using a masher, ricer or electric mixer, start breaking the potatoes up. Add butter, couple of tablespoons, mix together. The potatoes will be pretty much broken up at this point, but nothing resembling creamy or mashed. Pour in some heavy cream or milk. Keep mashing to combine. This will pretty much do it. Season with salt and pepper and an additional pat of butter if you like. Taste. Adjust seasoning. For Cheddar mashed potatoes, add about 1/2 cup to 1 cup of shredded cheddar cheese. Mix to combine. If they potatoes seem dry, stir in another drizzle of cream. Keep warm.

2) For the steak. Use about a 1 lb steak, mine was a sirloin steak, about 1/2-3/4 of an inch thick, just shy of a full pound. Cut the steak into 2 large strips. Pat dry with a paper towel and season each side with salt & pepper. Preheat a frying pan over medium high heat. Barely coat the bottom of the pan with olive oil. Place the steak in the pan. About 3-4 minutes per side. When done, remove to a plate to rest.

3) Peppers. Slice 1/2 a red pepper and 1/2 a green pepper. Slice 1/2 an onion. Add 1 tsp olive oil to the pan the steak was fried in. Add the peppers and onions. Toss to coat with oil and saute until they start to sweat. Season with salt & pepper or a shake or two of season salt. Pour 1/4 cup beef broth into the pan. Stir to work up any bits of steak stuck to the pan. Lower heat to medium and allow liquid to start to reduce.

4) Final. Slice the steak into strips. Pile a scoop of potatoes onto the plate and place the steak to the side. Top the steak & potatoes with peppers and onions. Serve hot!

Simple. Easy. FILLING. And totally satisfying.

1 comment:

DancerInDC said...

Very satisfying - creamy potatoes, salty/spicy beef and sweet peppers and onions.