Backyard Steak with Yukon Gold Mash

Backyard Steak with Yukon Gold Mash
Executive chef of Tender Greens, Eleroy Arendse is in the backyard grilling up the perfect steak and pairing it with sweet yukon gold mash.
Backyard Steak with Yukon Gold Mashed


  • 5lb. Yukon Gold Potatoes (Peeled & Quartered)
  • kosher salt to taste
  • 1/2 qt. Heavy Cream, hot
  • 1/4 lb. butter – cut in cubes, cold
  • 1/4 cup sour cream


  • 1⁄4 lb. chopped oregano
  • 1/4 lb. of chopped parsley
  • 1⁄4 lb. chopped thyme
  • 3/4 cup garlic
  • 1 quart canola or olive  oil


  • Arugula
  • Shaved Raw Fennel
  • American Grana Padana Cheese
  • Lemon Vinaigrette
  • salt & pepper

Lemon Oregano Dressing

  • 1/3 cup. fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 shallot (rough chopped)
  • 1 tbsp fresh oregano leaves rough chopped
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 cup olive oil


For Mash

  1. Bring potatoes to a boil and simmer until fork tender
  2. Strain immediately, allow to drain completely
  3. Transfer to a potato ricer and rice into a bowl or another pot
  4. Add chunks of room temperature butter to the hot potato mixture

*Do NOT melt butter into cream
*Add remaining ingredients
* Do NOT pour all the cream in all at once. You may need a little less or a little more
* Mix ingredients until smooth
* Taste and adjust if necessary.

For Marinade

  1. Place all ingredients in a blender and blend until finely chopped
  2. When marinading the meat, do not put to much oil as your grill will flare up because of the oil

*We use flank steak. Cook meat on grill or heavy bottommed pan such as a cast iron. Sear meat evenly on both sides for about 4 to 5 minutes. Let meat rest before cutting. Reason is you don't want the meat to bleed out all its juice.