Steak, Potatoes, and a Red

Gotta love steak, potatoes, and different colors! This is a spin off of one of the very first steak posts: Steak, Potatoes, and a Green. Reference that post for cooking the steak as this post is going to feature the two sides.

For the potatoes
Patrick is not a fan of mashed potatoes; something about the consistency or texture he always babbles about. So for this side I peeled and boiled yukon gold potatoes until they were tender. Then I drained them and let them cool for a few minutes. Next I cut them up into bite-size pieces and sauteed them in a pan with some melted butter and chives. This gives them extra flavor and if you let them brown long enough they'll have some crunch!

For the red
This meal came at the end of tomato season so I chopped a few up (deseeded them and tried to get extra juice out) and threw them into some large ramekins. I then topped the tomatoes with chopped basil, almonds, and parmesan. I put this under the broiler for a few minutes until the cheese had melted.

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