Grilled Steak with Mashed Potatoes, Avocado Mash & Cheese Biscuits
Ingredients
For the Steak:
1½ lbs ribeye or sirloin steak
1 tbsp olive oil
Salt and black pepper to taste
1 tsp garlic powder
1 tsp smoked paprika
Fresh herbs (thyme or rosemary), for garnish
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
4 tbsp butter
½ cup milk or cream
Salt and pepper to taste
Optional: ¼ cup gravy
For the Avocado Mash:
2 ripe avocados
Juice of ½ lime
Salt to taste
Optional: 1 tbsp finely chopped fresh spinach
For the Cheese Biscuits:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder
½ cup cold butter, cubed
1 cup shredded cheddar cheese
¾ cup buttermilk
Instructions
Steak:
Season steak with salt, pepper, garlic powder, and smoked paprika.
Heat oil in skillet or grill pan on high. Sear steak 3–4 minutes per side or to preferred doneness.
Rest 5 minutes before slicing. Garnish with fresh herbs.
Mashed Potatoes:
Boil potatoes until fork-tender. Drain and mash with butter and milk.
Season with salt and pepper. Drizzle with warm gravy if desired.
Avocado Mash:
Mash avocados with lime juice and salt. Fold in spinach if using. Keep slightly chunky.
Cheese Biscuits:
Preheat oven to 425°F (220°C).
Whisk flour, baking powder, salt, and garlic powder. Cut in cold butter until crumbly.
Stir in cheese and buttermilk until just combined.
Drop spoonfuls onto baking sheet. Bake 12–15 minutes until golden.
Assemble Plate:
Arrange steak slices, mashed potatoes with gravy, avocado mash, and cheese biscuits on a black plate.
Serve warm with a sprinkle of chopped herbs over the mashed potatoes.