Beef · Mushrooms · Potatoes · Salad · Valentine's Day Ideas

Valentine’s Day Ideas: Steak and Potatoes

Img_7118

This was one of my husband's suggestions.  And he grilled the steaks for the "photo shoot" aspect of this post.  Like most of our best meals – this one we cooked together.

First, the steaks.

Well, actually, let me back up and say ORIGINALLY, when I went shopping whatever day this was last week, I had planned to get duck breast for another meal idea I have for this series.  But the store I went to didn't have any, so I bought some steaks instead.  These were inch thick sirloin strip steaks, a little over half a pound each.  My husband had a rub already mixed from a previous grilling session, so he coated the steaks with that and let them stand while he started the grill.

Img_7105

Meanwhile, I got going on the other food.

First – had to get the potatoes going.  I cut up about 6 red potatoes – skins on, into cubes or chunks around an inch in size, give or take.

Img_7106 

And I thawed some tarragon in olive oil that I'd frozen last fall.

Img_7107

I combined this with the potatoes, a bit more olive oil and some salt and pepper, and put the whole mixture in a 13 x 9 baking dish.

Img_7108

And I popped that pan, uncovered, into a preheated 400 degree oven.  You could use another kind of potato if you want to, or a different herb, or a blend.  Whatever you like.

Then I got out two packages of sliced, mixed mushrooms (again – use whatever you like in the mushroom dept.)

Img_7112

And I minced up a couple of shallots…

Img_7113

And I melted some butter in a pan.  I like the flavor of butter with mushrooms, rather than oil. 

Img_7114

In went the shallots and the mushrooms.  I raised the flame to medium high and put a lid on the pan for a couple of minutes to soften everything, then removed the lid and added in 3 cloves of garlic – whole, skins on.  Just for flavor.  I also poured in around half a cup of Marsala wine left from the cannoli I made recently.   Sprinkled on some salt and pepper, gave the mixture a good stir, turned the heat down to medium and let it all cook down. 

By the time the steaks were ready – let's see, the grill took about 20 minutes to get going and then the steaks cooked for a total of 14 minutes I think – this is how the mushroom mixture looked.

Img_7115

Before serving, I removed the garlic.  It hadn't cooked down enough to mash it in with everything else.

And while the mushrooms were cooking, I also made a salad of red leaf lettuce, arugula, tomatoes, orange bell pepper, cucumbers, and mung bean sprouts that we sprouted ourselves.  Oh, and some crumbled bleu cheese on top.

Img_7116

And when all this was nearly ready, the steaks came in the house and rested a bit.

Img_7117

And here's the end result:

Img_7119

Not bad at all.

Leave a Reply