Strip Steaks With Rosemary Garlic Butter Taleggio Mashed Potatoes Roasted Broccoli Rabe Food

ROSEMARY STEAK AND POTATOES (ON THE STOVE)

Steps:

• Remove steaks from the fridge at least 30 minutes before cooking.
• Rinse potatoes and place in a bowl. Cover and microwave* for 5-7 minutes or until potatoes are tender (If you don't have a microwave, potatoes can be boiled in salted water until tender).
• While potatoes are cooking, dab steaks dry with a paper towel and generously season with steak spice.
• Preheat 1 tablespoon oil in a large skillet over medium high heat until it is very hot.
• Add steaks and cook 4 minutes without disturbing. Flip steak over and cook an additional 4-7 minutes or until steaks reach desired doneness (below).
• Remove from the skillet and place on a plate, loosely tented with foil.
• While steaks are resting, season potatoes with rosemary, garlic, salt, & pepper.
• Add oil, remaining butter, and potatoes to the pan. Allow potatoes to crisp on one side without moving, for about 4-5 minutes. Once crisp, remove potatoes and add to the plate with the steak.

ROSEMARY-GARLIC MASHED POTATOES

Steps:

• Place the potatoes, garlic and 1 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and milk until butter is melted. Drain potato mixture; add the butter mixture, sour cream, dried rosemary, pepper and remaining salt. Beat until mashed. Transfer to a large bowl. Garnish with fresh rosemary.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.

MASHED POTATOES WITH ROASTED GARLIC AND ROSEMARY

Steps:

• Preheat oven to 350 degrees.
• Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil.
• Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
• Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
• Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
• Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher.

ROSEMARY-ROASTED GARLIC STRIP STEAKS

Steps:

• Preheat oven to 400°F.
• Peel away outer layers of garlic skin; do not separate cloves. Cut thin layer from top of garlic bulb, exposing tops of individual cloves. Place cut side up in a small bowl. Drizzle with about 1 teaspoon olive oil. Cover with foil.
• Bake 25 to 30 minutes or until garlic in center is soft when pierced with a sharp knife. Cool slightly. Squeeze or scoop the Garlic paste from paper layers; discard paper layers. Mash garlic paste with a fork or spoon.(Maybe made to this point up to 2 days in advance and refrigerated until used).
• Heat broiler to medium-high heat. In small bowl, blend garlic paste, the remaining 1 teaspoon oil, rosemary, garlic pepper, and onion power. Rub on both sides of each steak.
• Place steaks on rack of broiler pan. Cook 6 to 9 minutes per side or to desired doneness.

STRIP STEAKS WITH ROSEMARY-GARLIC BUTTER, TALEGGIO MASHED POTATOES & ROASTED BROCCOLI RABE

Steps:

• Preheat the oven to 425 degrees . In a deep skillet, bring a few inches of water to a boil. Salt the water, add the broccoli rabe and cook until just tender, 2 to 3 minutes. Drain and transfer to a kitchen towel to dry. Transfer to a rimmed baking sheet, season with salt and pepper and toss with 2 tbsp. EVOO and the crushed garlic and crushed red pepper. Spread out in an even layer and roast until crispy at the edges, 18 to 20 minutes. Meanwhile, in a large saucepan, cover the potatoes with water. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain, return to the pan and mash with the milk and cheese; season and cover. In a small bowl, mix the butter, rosemary and chopped garlic. Heat a cast-iron skillet or griddle over medium-high. Coat the steaks with 1 tbsp. EVOO and season liberally with salt and coarsely ground pepper. Using a paper towel, rub the hot skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Divide the steaks among plates. Top each with about 1 1/2 tbsp. rosemary-garlic butter and sprinkle with flaky sea salt. Serve with the broccoli rabe and mashed potatoes.