Instead of going out to dinner, fighting the Friday night crowds, and waiting 2+ hours for a seat in a decent restaurant, I pulled the “I have a food blog” excuse and decided to whip up what I would’ve ordered at some of Columbus’ best steakhouses.

Normally we don’t like to buy nicer steaks for grilling because it’s a huge letdown if they aren’t done well.  I bought Darren a Weber Genesis grill for his birthday, and ever since, he’s been grilling some amazing things.  So I figured lets give it a shot.  And I’m glad I did.

The format of this will be in order of how everything is made- since timing is important.  No one likes cold potatoes.

What’s on the menu?
NY Strip Steaks
Redskin Mashed Potatoes
Broccolini
Red wine
Bakery-bought Cupcakes (because sometimes I can’t do it all!)

Ingredients:

Steaks:
-2 NY Strip Steaks, approximately 1.75-2.25lbs total
-1/2 teaspoon Salt
-1/4 teaspoon Cracked Black Pepper (you can use more, I’m just not a huge fan)
-1/4 teaspoon Garlic Powder

Redskin Mashed Potatoes:
-8-12 Redskin Potatoes, scrubbed and cubed
-2 Tablespoons Milk
-2 Tablespoons Butter
-1/4 Cup Low Fat Sour Cream
-Salt

Broccolini:
-1 Package Broccolini, washed and trimmed
-1 Tablespoon Olive Oil
-1/4 teaspoon Garlic Powder
-Salt and Pepper to taste

Let your steaks rest and get to room temperature.

While the steaks are getting to room temp, get to work on your potatoes.  Make sure they are scrubbed well and quickly chop them up into small pieces.
Place potatoes in well salted boiling water and cook for 15-20 minutes.

While potatoes are cooking, rub the salt, pepper, and garlic powder on the steaks.  Throw them on the grill on high heat and sear each side for 2 minutes.
Finish cooking the steaks- about a total of 8-10 minutes for them to be done medium.  Allow them to rest for 2-4 minutes before serving.  Cover with saran wrap if you’re worried it will take longer to throw together the rest of the meal.  I use an aluminum serving dish which holds heat really well.
Mash the potatoes with the butter and sour cream.  Add milk to correct consistency.

Cover the bowl with a tea towel and begin cooking the broccolini.  Heat a skillet to medium heat with olive oil, salt, pepper, and garlic powder (or minced garlic cloves, if you’ve got em!)  Toss broccolini to coat.
Place lid on top of skillet and allow to cook for 2 minutes before stirring.  This will allow them to steam a little bit.  Stir and place lid back on for another few minutes until broccolini is fork tender.

Put everything on a warmed plate and serve!
And an honorable mention to the cupcakes.  Which were made by the bakery who made our wedding cake and cupcakes:

They got a little jacked up on the car ride home…I accept responsibility.
We both wanted each flavor, so we cut them in half.  Because I don’t know how to share.

I found this meal to be a lot more special than going out to dinner.  We both prepared it, drank wine, listened to music and caught up on how our day went.  Don’t feel intimidated to make something like this- it’s easy, few ingredients, and very rewarding!

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