Sometimes you just need a steak. There I said it. I love steak but I do not love steak sauce. I feel like a steak should be able to standalone on its own flavor. But still, if we are being honest, if you eat enough meat and potatoes, they too can get boring without something added.
So, for those of you bored with meat and potatoes let me give you a different take on the traditional that will be familiar but not boring while still skipping the steak sauce.
For the potatoes, it’s time for you to learn how the pros make them. No more boxes, powders, or packets, just patience and love for these bad boys. It starts with the potato; we want a smooth velvety buttery finished potato so well start with Yukon golds. The secret is in the technique called ricing. Ricing is forcing the cooked potato through a ricer or fine meshed sieve so that the potato is the diameter of a grain of rice. Sounds like a lot of extra work. It is, but until you have tried mashed potatoes this way you will not understand what you are missing.
Once you have riced these potatoes use Opa® Ranch Greek Yogurt Dressing as well as lots of butter and cream. It takes mashed potatoes from extraordinary to out of this world. And trust me, when you dip a piece of steak into these potatoes and have the flavors mingle you will know this is not yesterday’s boring meat and potato dish.
For the steak, I like it on the grill, cooked medium and since you have the grill out, I suggest you grill your favorite vegetables with it. For this dish I really enjoy tomatoes and brussels sprouts. If you don’t like either of these vegetables you have loads of fresh options including corn on the cob, asparagus, squash, zucchini and mushrooms will all work.
Finally, to top everything off I like to add some Litehouse Foods® Simply Artisan Blue Cheese Center Cut crumbles to the top of my steak. Some of them will melt a little bit and stick to the steak and the rest may tumble all over your plate but they will taste great with the grilled vegetables so do not worry about making a mess.