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| SIMPLE, HEARTY AND FAIRLY FAST |
Sometimes I just crave meat. I am a big steak and potatoes kind of gal. If I go out to dinner my general go to is steak but I don't make it at home as much as you would think.
If you are looking for a simple steak night at home, here is your answer. The way I prepared it makes it a highly cost efficient meal as well.
Ingredient List (4-5 servings):
Any cut of steak you prefer and weight determined upon number of people you are feeding.
Pictured is london broil, roughly 3 lbs (cook it as instructed below and I assure you it won't be chewy).
5-6 medium sized Yukon gold potatoes half peeled and quartered (the skin contains vital nutrients including fiber, therefore I like to keep some of it on).
1 bunch of asparagus
1 head of roasted garlic
olive oil, salt and pepper
butter, whole milk or 1/2 and 1/2, sour cream
about a tablespoon+ Pampered Chef all purpose Dill Mix
INSTRUCTIONS
GARLIC: Roast your garlic (you can prep everything else as this is happening). Take a large clove of garlic and cut the tips off. Place head in middle of a piece of tin foil. Drizzle olive oil over top and wrap up close allowing some room to breathe. Place in center of top rack in a 425 oven. Roast until brown and soft - about 45 min.
meanwhile and in addition....
STEAK: season both sides of your steak with salt and pepper and drizzle with olive oil. You are going to want to simply sear this steak so make sure you use a heavy duty pan with sides (I use a cast iron sear pan where the sides are slightly curved to preventing dripping). Depending on you cut of steak and size and how you like your meat cooked will determine how long to sear. Since I used about a 3lb london broil and I prefer my meat rare to medium rare I seared each side for 6-8 min. Once you place a side on the pan DO NOT touch it, just let it cook along. *See end note before slicing.
ASPARAGUS: rinse, dry and cut off bottoms. Cut bunch into 1 inch pieces. Drizzle with olive oil and season with salt and pepper. Roast in oven at 425 for about 20 min, until soft, golden brown in spots and fragrant-stir around once or twice to ensure all pieces get an even cook.
POTATOES: boil potatoes until fork tender (*QUICK FLAVOR BOOST drop 2 cubes gluten free chicken bouillon in water while potatoes are cooking*) mash potatoes, add butter, milk or 1/2 and 1/2 to taste along with a tablespoon or more depending on your taste of all purpose dill mix; add some salt and pepper. Blend with hand mixer until smooth. Mix in about 1/2 cup sour cream.
*Before you slice your steak and after you have allowed it to rest for a few minutes, rub a few cloves of roasted galric on each side (it will be soft) finish with a pat of butter and slice.
