A Meat and Potatoes Day

3 Mar

It’s been a while since the Filthy Fowl and I had red meat, and that’s okay with me.  But when we saw some good-quality steaks on sale over the weekend, we decided to make ourselves a nice meal.

This meal was really good. So good that we cleared off our table and actually sat there and ate, rather than balancing everything on our coffee table. We ended up making NY strip steaks, horseradish mashed potatoes, and grilled romaine salad. Delicious!

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Broiled NY Strip Steak

Ingredients:

  • steaks, at room temperature
  • steak seasoning or salt and pepper
  • olive oil

Directions:

Pre-heat broiler and put a cast iron skillet in to preheat.

Drizzle olive oil over steaks. Sprinkle on either a steak/grill seasoning or salt and pepper (liberally). Season both sides.

When broiler is ready, place steaks in pan (they may sizzle). Sear under broiler, 3 minutes each side.

Turn oven down to 500 degrees and cook approx. 6 minutes, depending on how well done you like your steaks.

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Horseradish Mashed Potatoes

inspired by this Rachael Ray recipe

Ingredients:

  • 1-1.5 lbs potatoes (about 3 large)
  • 1/2 cup low-fat sour cream or 2% plain Greek yogurt
  • 1 tablespoon horseradish (to taste)
  • Green onions, sliced
  • Skim milk (optional)

Directions:

Place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender.

Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and green onions and season with salt and pepper, to taste.

Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.

Grilled Romaine Salad

Loosely inspired by a meal I had at Alfa in Philadelphia…but really nothing like it.

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Ingredients:

  • One head romaine lettuce or romaine hearts
  • Olive oil
  • Salt & pepper
  • Grape tomatoes, halved
  • Blue cheese, crumbled

Directions:

Pre-heat grill or grill pan to high heat.

Cut the romaine in half lengthwise, leaving root end intact. Drizzle both sides with olive oil and season with salt and pepper.

Place on the grill, cut side down. Grill for approximately 2 minutes, until you can see grill marks and the lettuce is starting to wilt.

Flip and grill on the other side for 2 minutes.

Remove from grill and place on platter. Scatter cut grape tomatoes and crumbled blue cheese over each romaine half.

Optional: Drizzle each romaine half with a small amount of red wine vinegar or a prepared vinaigrette.

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