Elk Steak And Mashed Potatoes Food

FLANK STEAK WITH SMASHED POTATOES

Flank Steak with Smashed Potatoes image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds baby red-skinned potatoes
Kosher salt
1 cup fresh parsley
1 scallion, roughly chopped
1 small jalapeno pepper, seeded and roughly chopped
1 clove garlic, smashed
Finely grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
1 1/4 to 1 1/2 pounds flank steak
Freshly ground pepper

Steps:

Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.

Nutrition Facts : Calories 480, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 240 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams

SKIRT STEAK WITH CHEESY MASHED POTATOES

Skirt Steak with Cheesy Mashed Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds Yukon Gold potatoes, cut into chunks
Kosher salt
1 pound skirt steak, cut in half
Freshly ground pepper
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1/2 cup 2% milk
3 slices American cheese, torn into pieces
2 tablespoons unsalted butter
2 scallions, thinly sliced (light and dark green parts separated)
1 cup frozen peas, thawed
Steak sauce, for serving

Steps:

Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

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