Steak, Mashed Potatoes & Salad Recipe Is a Deliciously Easy Family Dinner

steak mashed potatoes saladAre you a meat and potatoes kind of person? In these frigid temps, it sounds as tempting as ever, doesn't it? There's nothing quite like a tender, juicy steak alongside some freshly whipped up mashed potatoes to soothe that comfort food craving (okay, okay, so you should probably add a salad on the side to get your greens in for the day and not look like a complete glutton).

That's why this steak, mashed potatoes & salad recipe from Food Network is so insanely awesome. No fuss, no frills, and obviously you can switch up whatever you'd like (especially for the salad ingredients) for a truly versatile, easy dinner.

Pair this hearty meal with a big glass of red wine and you'll be sure to kiss your winter blues goodbye. Break out the steak knives and enjoy!

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Steak, Mashed Potatoes & Salad recipe via Food Network

Ingredients

STEAK:

3 rib-eye steaks
1/2 bottle red wine
1/4 pound sweet butter

MASHED POTATOES:

5 Idaho potatoes, peeled and diced
1 cup milk
1/4 pound butter
3 tablespoons truffle oil
Salt and pepper

SALAD:

1 tablespoon olive oil, plus 1/4 cup
1 onion diced
1 apple sliced
1/4 cup cider vinegar
1 can French style string beans
1 can sliced beets
1 head Romaine lettuce
1 tablespoon truffle oil

Directions

STEAK:

Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes.

To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper.

MASHED POTATOES:

Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm.

SALAD:

Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil.

 

Image via Dana Stanley/Flickr

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