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Backyard Steak with Yukon Gold Mash

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Executive chef of Tender Greens, Eleroy Arendse is in the backyard grilling up the perfect steak and pairing it with sweet yukon gold mash.
Ingredients

Ingredients for Mash

  • 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

Ingredients for Marinade

  • 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

Ingredients for Salad

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

Ingredients for 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

Directions 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.

Directions 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.

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