Miner Steak By The Gourmet Dad
2 – 8oz steaks. Rib eye, sirloin, flank – whatever you have on hand or whatever your favorite steak is. You can also use hamburgers. 4 Russet potatoes peeled and quartered 1⁄4 cup unsalted butter
1⁄2 cup milk or half and half 1 tsp salt 1 tsp pepper (white pepper if you have it) 1 can of corn or 2 cups fresh corn cut off the cobb 8 Broccoli spears 8 Asparagus tips
Put your quartered potatoes in a pot with salted water on high heat to boil. Pat your steaks dry and put salt and pepper on both sides. Leave out on counter covered to bring the steaks to room temperature. Put your canned corn in a small pot on low heat to warm up, or if your using fresh corn put it in a small pot and just cover the corn with water and put on low heat.
From a head of broccoli cut off 8 broccoli spears. We’re going to use these as little trees. From a bunch of asparagus cut the tips off in 3 inch lengths. We’re also going to use these as trees.
When potatoes are done, drain and return to the pot and put back on the burner it came from with the heat off. By doing this we’re keeping heat in the potatoes and drying them out so they soak up the hot milk and butter. In a small pot add your milk and butter, and put on medium to high heat. Take of the heat as soon as the milk and butter come to a boil. Put the cooked potatoes through a food mill or ricer. If you don’t have this equipment you can use a hand blender or potato masher. Get the potatoes to a consistent smooth texture. Try not to over mix them. They will become sticky and pasty. Potatoes don’t like being handled too much. Fold in hot milk, butter and Salt and pepper.
Put potatoes in a Bain Marie. Basically a Bain Marie is a double boiler in which you put the mashed potatoes in to keep them warm using moist heat. Direct heat can scorch or dry out the potatoes. A Bain Marie can also be used for sauces and gravies. Cover the top with foil. Place your steaks in a hot fry pan with a bit of olive oil, or place them on a hot grill. Sear both sides of the steak in the fry pan -about 3 minutes a side. Put in a 350F oven to finish off for 8 minutes. We’re going for medium here for the steaks. When you see juices rise to the top of your steak, it’s cooked medium. The same goes for the steaks on the grill, you’ll just add two more flips to the steak. When steak is done, take off of heat source and let rest on a cutting board or plate to rest. Letting a steak or any cut of meat rest after cooking allows the juices to settle back into the meat. If you cut into it or carve it too soon, the meat will release all the juices it has, and you end up with dry meat and a puddle of flavorful juices on your plate or cutting board. While the meat is resting, let’s start plating. Mound some mashed potatoes just off center of the plate. With a teaspoon hollow out the middle of the mashed potatoes, like a little igloo. Fill the center of our igloo with the cooked corn. Cut your steak up into small bite size pieces and pile them up in front of the corn until you can’t see the corn. On top of the mashed potato igloo/mine shaft entrance, place the broccoli and asparagus to make trees. Now tell the kids to search for gold (the corn) in the mineshaft entrance. They can either use a spoon or their hands to do so. They have to eat the fallen boulders (steak) to get to the gold. You will definitely strike gold with the kids with this meal.
Miner Steak By The Gourmet Dad Ingredients 2 – 8oz steaks. Rib eye, sirloin, flank – whatever you have on hand or whatever your favorite steak is. You can also use hamburgers. 4 Russet potatoes peeled and quartered 1⁄4 cup unsalted butter 1⁄2 cup milk or half and half 1 tsp salt 1 tsp pepper […]