Backyard Steak with Yukon Gold Mashed
Course:
Dinner
Cuisine:
American
INGREDIENTS:
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
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
Salad
- 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
DIRECTIONS:
For Mash
- Bring potatoes to a boil and simmer until fork tender
- Strain immediately, allow to drain completely
- Transfer to a potato ricer and rice into a bowl or another pot
- 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
- Place all ingredients in a blender and blend until finely chopped
- 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.