Goat Cheese

Dinner Tonight: Meat & Potatoes

March 14, 2012

Inspiration for tonight's dinner: just good food. A steak, medium-rare please, and some tangy, goat cheesy mashed potatoes. A meal that sticks to the ribs and pulls no punches. It comes together fast, too, and boy oh boy does it leave a person feeling fed. Tuck in, folks. 

As always, less than 60 minutes stands between you and tonight's dinner. This one is especially easy -- just a quick stop at the store for some nice fresh steaks and you're golden.

Broiled New York Steak by coffeefoodwritergirl

Mashed Potatoes With Caramelized Onions and Goat Cheese by Sonali aka The Foodie Physician

The Grocery List (for 2 big steak eaters, or 4 dainty ones)

2 pieces New York steak (2 1/2 inches thick)
3 pounds Russet potatoes
3 ounces goat cheese
1 1/2 cups half-and-half

We assume that you have in your fridge and cupboards 2 onions, olive oil, salt, pepper, dried mustard, powdered garlic, butter, 1 clove of fresh garlic, 1 bay leaf, and a pinch of sugar. If not, add those to your list!

The Plan 

1. The steaks represent almost no work, so just leave them out to come to room temp, and don't worry about them.

2. Potatoes! Caramelizing the onions will take about 30 minutes. You'll need to keep a lazy sort of eye on them, and stir them with some regularity. While you do that, season the steak, peel and chop and, finally, boil the potatoes.

3. Pop the steaks under the broiler. Warm the cream and butter mixture for the mashed potatoes. 

4. Pull the steaks from the oven. They will rest for 10 minutes. 

5. Finish up the potatoes while the steaks rest. Top the potatoes with a handsome pile of those caramelized onion threads. Dig in! 

Aside: A very simple green salad on the side wouldn't hurt. Neither would a nice glass of red wine, for that matter! You deserve it. Why? Because dinner is served!

 

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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