Steak and Mashed Potatoes
By Staub
Steak and Mashed Potatoes
By Staub
Yield/Serves:
Makes 2 servings
- 12 ounces small cooked potatoes
- 3 sprigs thyme
- 2 cloves garlic
- 2 (8-ounce) hanger steaks
- 2 tablespoons olive oil
- Salt and pepper
This recipe was designed for the Staub Steam Griddle.
Make sure your steak is at room temperature.
Remove the thyme leaves from the stem. Peel the garlic and mince as fine as possible. Using a fork or a potato masher smash the potatoes carefully until flattened.
In a mixing bowl toss the potatoes with olive oil, add the garlic and thyme leaves and sprinkle with salt and pepper.
Preheat the steam griddle on high heat for 60 seconds. Reduce to medium high. Add a table spoon of olive oil and the potatoes. Cover with lid.
Once browned on one side flip the potatoes and place them on one side of the griddle.
Sprinkle steaks with salt and pepper. Place them on the griddle and sear until nicely browned. Turn the steak, cover with lid, reduce temperature to medium, cook until browned on the other side and cooked to liking.
Let the steak rest between 5 and 10 minutes before slicing it. Serve with herb butter or chimichurri.
Make sure your steak is at room temperature.
Remove the thyme leaves from the stem. Peel the garlic and mince as fine as possible. Using a fork or a potato masher smash the potatoes carefully until flattened.
In a mixing bowl toss the potatoes with olive oil, add the garlic and thyme leaves and sprinkle with salt and pepper.
Preheat the steam griddle on high heat for 60 seconds. Reduce to medium high. Add a table spoon of olive oil and the potatoes. Cover with lid.
Once browned on one side flip the potatoes and place them on one side of the griddle.
Sprinkle steaks with salt and pepper. Place them on the griddle and sear until nicely browned. Turn the steak, cover with lid, reduce temperature to medium, cook until browned on the other side and cooked to liking.
Let the steak rest between 5 and 10 minutes before slicing it. Serve with herb butter or chimichurri.