Grilled Steak with Creamy Mashed Potatoes and Sautéed Greens
Ingredients:
For the Steak:
2 ribeye or sirloin steaks
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
Fresh parsley, chopped (for garnish)
Sea salt flakes (for garnish)
For the Mashed Potatoes:
4 large Yukon Gold potatoes, peeled and cubed
4 tbsp butter
1/2 cup milk or heavy cream
Salt and pepper, to taste
Chopped parsley (optional garnish)
For the Sautéed Greens:
2 cups spinach or kale
2 slices bacon, chopped
1 garlic clove, minced
Salt and pepper, to taste
Instructions:
Prepare the Mashed Potatoes:
Boil potatoes in salted water until tender (15–20 minutes).
Drain and mash with butter and warm milk/cream until smooth.
Season with salt and pepper. Keep warm.
Cook the Steak:
Pat steaks dry and season both sides with salt and pepper.
Heat olive oil in a grill pan or skillet over high heat.
Sear steaks 3–4 minutes per side for medium-rare, adding butter during the last minute.
Rest steaks 5 minutes, then sprinkle with sea salt and parsley.
Sauté the Greens:
In a pan, cook bacon until crispy. Remove and set aside.
In the bacon fat, sauté garlic briefly, then add greens and cook until wilted.
Season to taste, and top with bacon bits.
Serve:
Plate the steak beside a scoop of mashed potatoes and sautéed greens.
Garnish with parsley and serve immediately.