Tuesday, July 21, 2015

Steak and garlic mashed potatoes

Originally posted by me in GlutenFreeRecipes Facebook group on September 28, 2014

Simple meal proving not everything has to be complicated

  • 2 steaks
  • 3 red potatoes
  • 1/2 med size parsnip
  • 4 med size shallots
  • Balsamic vinegar
  • Salt, pepper and garlic powder
  • Butter
  • Coconut milk
  • Coconut oil

  • Skin and rough chop the potatoes drop in pot of water
  • Skin and finely chop parsnip and drop in with potatoes
  • Cook at med heat for 15-20 until parsnips and potatoes are soft to fork.
  • While potatoes cooking:
    • Finely cut the shallots into ribbons.
    • Put in pan with tablespoon coconut oil.
    • Cook a med until starting to become clear.
    • Add in balsamic to cover and continue cooking until balsamic reduces to thick glaze and remove from heat.
    • The timing should have the potatoes coming off the stove while the balsamic is still reducing.
  • Place steaks lightly salted and peppered onto pan on the burner you took potatoes off. Cook 3-5 minutes per side depending on thickness. I shoot for med-rare.
  • While steak is cooking:
    • Drain water from potatoes
    • Mash with butter, salt, pepper, and garlic powder.
    • Add a little coconut milk just enough to add some moisture to the mashed potatoes.
  • Put steak on plate let sit for 5 minutes while you place the mashed potatoes on the plate and drizzle the balsamic glazed shallots over the potatoes.