Kitchen Adventures || Meat & Potatoes.. and a little something green
Presidential candidates weren’t the only thing y’all were voting for on Super Tuesday! 😉 I was going through pictures on my phone of some of the meals I’ve made lately and couldn’t decide which recipe to share so I put it to a vote and our members chose!
It’s pretty clear y’all are the meat and potatoes type! This could very easily be doubled and made into meal prep bowls, but this was just made as a weeknight dinner. Which might I add, was a very simple meal. These things came together out of a necessity to use some items I already had and the results were fantastic!
I used a cut of bison we had from Roam Ranch and while it was great (as is all of the meat we get from RR or FON) it wasn’t the main attraction of this plate for me. It was a flank steak usually used for London Broil, but honestly I didn’t even really cook it as a London Broil. The butcher paper was labeled that way so that’s what I called it. You can just as easily replace that with a filet or NY strip, or whatever you like!
The real stars of the show for me were the veggies, particularly the sweet potatoes. I also have gotten used to all my fancy gadgets in the kitchen so I’ll post the methods I used, but also some alternates if you don’t have a sous vide or an instant pot.
Ok, get after it! Bonus – keep scrolling for a behind the scenes look at what is happening in my kitchen while I cook…. 😉
*This served 2 plates
12 oz steak of your choice – Mine was a bison flank steak, but use your favorite! A couple of filets, a sirloin, whatever you want! I ate about 4 oz and Tim had about 8 oz
2 medium – large sweet potatoes
1 TBSP dried sage
1 tsp molasses
1 tsp honey
1/4 cup milk of your choice – I used coconut milk
1 lb fresh sprouts – trimmed and quartered
1 TBSP balsamic vinegar
1 TBSP honey
salt & pepper to taste
Steak – Ok, so I used a bison flank I had in the freezer, but any cut you like will do. I kept it very simple for this one. If you’re using a flank steak, place the cut between to sheets of wax paper and tenderize it with a mallet. If you have the time (it will be much better), marinate it for at least an hour to over night in your favorite marinade. You can prep and cook everything else while the steak marinates. See my notes below for a very basic marinade.
To cook with a sous vide – Y’all… you put the meat in a ziploc bag with all your seasoning. In this case, I used salt, pepper, and minced garlic… Fill a large pot with water, set the temperature and follow the instructions on the app.
MOST folks don’t have a sous vide though so my go to method is a cast iron skillet and the oven. Preheat the oven to 425. After marinating pat the steak dry, season both sides with salt and pepper and heat a cast iron (or oven safe) skillet with 1-2 tbsp oil over med-high heat. Once it’s hot, put the steak in and leave it! Don’t touch it for about 3 minutes. When it moves easily, flip and do the other side. This will cause a lot of smoke so make sure your vent is on. Move the skillet to the oven to finish out to your desired temperature. Use a meat thermometer to determine proper doneness. I like med-rare a little more on the rare side so I only let the steak cook for 3-4 min in the oven and then take it out and let it rest on the cutting board for a couple of minutes before cutting. THIS CHART will be helpful for finding your perfect temperature. It’s better to err on the more rare side because it will continue to cook a bit while sitting on the cutting board.
Brussels Sprouts – So simple! Preheat the oven to 400. Line a baking sheet with foil and grease with oil or cooking spray. In a bowl mix the quartered sprouts with 1 tsp of olive oil, 1 tbps balsamic vinegar, and 1 tbsp honey. Spread evenly in one layer onto the baking sheet and sprinkle with salt & pepper. Roast for 20-25 minutes, stirring once halfway through. Roast until desired tenderness.
Sweet Potatoes – Ah, the best part in my opinion! I used my instant pot. Wash potatoes and place on the trivet with a cup of water. Close the vent valve and set to manual pressure cook on high for 18 minutes and allow to depressurize naturally (takes 12-15 minutes). Once the valve drops you can release the lid.
***2 other cooking options – wash, poke with a fork, and coat in coconut oil. Wrap in foil and put them on a baking sheet. Bake at 425 for about 45 minutes or until fork tender
***Or – wash, poke with a fork, and wrap in wax paper. Microwave for 7-10 minutes (for 2 potatoes) or until fork tender. Turn halfway through.
Once you have a cooked potato, let it cool until you can handle it. The skin should peel off pretty easily. In a large bowl, mash the potatoes with a masher or large fork. Add the sage, molasses, honey, and milk and continue to mix until well combined.
That’s it y’all! If you time it right, you can have everything coming out at the same time and plated up together.