Blue Steak and Potatoes
April 11, 2015
- Serves 4
Blue Steak and Potatoes is healthy, local food meets pub grub (minus the grease) and it's topped with a blue cheese dijon sour cream! —Rachel (Simple Seasonal)
What You'll Need
- The Veg and Steak
white onion halved and sliced (about 1 onion)
1 1/2 cups
sliced button mushrooms (about 1 8 oz package)
1/4 divided teaspoons
2 1/2 divided teaspoons
fresh cracked pepper to taste
- The Sauce
blue cheese crumbles
- 1. Remove your steak from the refrigerator and allow it to sit out for a few minutes until it comes to room temperature.
- 2. Wash your potatoes, place them in a steamer, cover, and steam for approximately 30 minutes, or until fork-tender. The cook time will vary based on the size of your potatoes. I would say that mine were medium sized.
- 3. Once you have your potatoes in the steamer, cut up your mushrooms and onions and place them in a skillet with 2 Tbsp of butter. You’ll be cooking them slowly over medium-low heat for 35 minutes without allowing the onions to brown. This will result in sweet, caramelized onions.
- 4. While the potatoes and onions are cooking, baste your steak with 2 tsp olive oil and sprinkle with salt and pepper. My directions have you cooking 4 oz of steak per person. I chose this because it’s a healthier serving size, but if you’re having company, you might consider 6-8 oz per person. Coat the frying pan with 1/2 tsp olive oil and heat over medium-high heat for 1 to 2 minutes. For cooking steak I prefer an uncoated pan because I find that I can get a better sear.
- 5. I used sirloin for this recipe, which is a cheaper, but tougher piece of meat. Because of this, it’s particularly important not to overcook the steak. I would shoot for medium rare to medium depending on your doneness preferences. The cooking time will vary slightly based on the size of your steak. I cooked mine for 2 minutes on the first side, flipped it, and cooked it an additional minute. The best test for doneness is touch (which takes a little practice). If you make a fist and touch that fatty area between your thumb and index finger, that’s what your steak should feel like. Soft, but a little firm. I know this is vague, but if you cook a few steaks and practice using this method you might have a few screw ups, but you’ll learn, and then you’ll be the steak master! After you’re done cooking the steak, remove it from the pan and allow it to rest on a cutting board while you prep your potatoes.
- 6. Once your potatoes are fork-tender, remove them from the steamer, then peel them.
- 7. Next, smash the purple potatoes up pretty with a fork.
- 8. By this time your onions and mushrooms should be done cooking. Remove them from the heat and mix in 2 cups of baby spinach and salt and pepper. This will wilt the spinach, which will result in tender, non-slimy spinach.
- 9. In a small bowl, gently mix together the sour cream, blue cheese crumbles, and dijon for your sauce.
- 10. Top the potatoes with the veg, then the steak, and then serve the blue cheese sauce on the side. Now it’s date time!
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