Steak and Steak
2 lb ribeye steak
1 cup canned puréed tomatoes
1/2 small yellow onion
1 clove garlic
2 tbsp worcestire sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp dijon mustard
2 tbsps olive oil
1 lb spinach
1 tbsp of olive oil
1 clove garlic
1 cup of white wine
1 cup of cream
1 cup of shredded mozzarella
½ cup of parmesan
1/8 tsp nutmeg
Garlic Mashed Potatoes
3 lg yukon
2 cups cream
2 cloves garlic
2 tbsp butter
1.) Peel and quarter potatoes. Mince garlic for
potatoes and steak sauce. Peel and smash whole clove of garlic for spinach. Finely chop
onion. Preheat oven to 425 degrees and remove steaks from the refrigerator.
2.) In a large pot, add potatoes then cover completely with water. Add a generous pinch
of salt and bring to a boil. Cook at the boil for 15-20 minutes then drain water.
3.) While potatoes are boiling, start spinach by heating 1 tbsp olive oil in a
high-sided skillet over medium-high heat. Add smashed clove of garlic and cook
for 2 minutes. Add spinach and cook for 5 minutes, stirring occasionally.
4.) Add wine to spinach and cook for 2 minutes. Add cream, mozzerella, parmesan and nutmeg, mix
well and cook for 8-10 minutes until cheeses are completely melted. Cover and keep over
low heat until serving.
5.) Season both sides of each steak with fresh pepper and salt (preferably a coarse salt
such as kosher salt or sea salt). Add 1 tbsp olive oil
to a large pan over medium-high heat and sear steaks on each side for 2 minutes.
6.) Move steaks to the oven to finish - 7 minutes for medium-rare, or up to 12 minutes for well
done. Remove from oven and tent with tin foil to rest.
7.) Make the steak sauce by adding oil to a saucepan over medium-high heat
and add one of the minced garlic cloves and the onion. Cook until onions become
transluscent, roughly 3 minutes.
8.) Add tomatoes, worcestire, soy sauce, honey and mustard and stir well. Add mixture to a
blender or mix with a hand blender until consistency is smooth. Reserve.
9.) Finish potatoes by adding cream, butter and 1 clove of minced garlic, and mash. Serve
steaks individually with a portion each of potatoes and spinach, and steak sauce on the side.
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