Simple meal proving not everything has to be complicated
Ingredients:
- 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
Instructions:
- 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.
