Spicy New York Steak with Mashed Potatoes and Broccoli
New York Steak is a very tasty and tender cut of meat. It tends to run a little more money so if you're on a budget you can go with a sirloin steak, chuck, or whatever you can afford. I paid a little over $7.00 for the 3 steaks I prepared the last time we ate them, and they were quite good (about 2+ lbs total weight). This had to be one of the most tender and tasty steaks I've made!
You can add biscuits, gravy, or other things you feel appropriate. Typically I feel that potatoes take place of bread, but it wouldn't hurt to have them both if you want. I like Pillsbury Grands biscuits (flake) when I choose to make them with dinner.
This dinner takes around 45 minutes to 1 hour to prepare and cook.
Shopping List
Equipment
I may recommend beginning the potatoes while marinating (perhaps at the half way point) as they take awhile to prepare.
The marinade I chose (Southwest Marinade) has a quite a kick to it, which I love. It requires 2 Tbs. white vinegar and 2 Tbs. water with 1/4 cup vegetable oil. You brush it on the meat (both sides) and allow it to set in the fridge for 30 minutes (more won't hurt). The longer it marinades the more flavor the meat absorbs. (Meat needs to be completely thawed. To thaw: leave in fridge for 2-3 days or soak in cold water for several hours, changing water regularly)
Line the bottom of a broiler pan with foil to help make clean up a little easier. You can actually do this with the grill portion (the top part) but then the meat will sit in the juices and doesn't get nice crisp "broiled" outsides. If you have a manual for your stove handy they often times tell you how long to broil the meat for your desired "doneness". Mine is medium/rare. For my stove that means to broil for 14 minutes (flipping once). For those who go by meat thermometers please refer to the thermometer for appropriate temperatures. Medium/rare I believe is around 130 degrees, but don't quote me.
Place the steaks on the broiler pan, spacing them apart from each other 1-2 inches. Set the oven on broil (it really doesn't need to preheat). You want your rack to be in the middle for these steaks. Leave the oven door open at its first notch and WATCH ANY SMALL CHILD VERY CLOSELY! (I have a toddler and she's drawn to an open oven door). Be careful while you're cooking the other items as there will be lots of heat emitting from this open door. I would set a timer for the half way cook time (7 minutes in my case). When that timer beeps, remove the pan from the oven using TWO hands in hot mits (as a broiler pan is heavy) and flip the steaks over using a pair of heavy tongs or large fork. I like to brush more marinade on the other side before returning it to the oven. Remember to leave the door open while its broiling. Set timer for remainder of the cook time. May be 1-2 minutes LESS than the first if your oven initially heats rather slow.
I recommend cooking the broccoli while the steaks are broiling. Broccoli does not need to steam very long and should be ready by the time or before the steaks are.
I steer clear of "fake" mashed potatoes, so I'll tell you how to make REAL ones. If you like the powdered kind and would rather make those that is completely up to you. I think real mashed potatoes taste SO much better, have a much nicer texture, and are not that difficult to make. Just a little tedious, that's all.
Deciding how much to make is up to you. I find that 5 lbs makes a very hearty amount of mashed potatoes and needs a decent sized pot to cook it in. If you have a large double boiler you may be able to cook the potatoes and the broccoli nearly the same time. If not, you may be able to do the broccoli once the potatoes are finished in the pot as it doesn't take nearly so long to cook.
Peel and wash the potatoes. Make sure to peel away any hint of green, bad spots, or eyes. Dice up the potatoes and put them in a pot. Fill the pot with enough water to just cover the potatoes. Place over medium-high heat and boil until potatoes are soft when pierced by a fork. I estimate this at 10-15 minutes (I've never timed it). The higher the heat, the less cook time, however potatoes have starch which makes the water foam and bubble over on high heat. You may add salt to the water if you desire.
Drain the potatoes and transfer them to a large mixing bowl. Mash them with a masher or other large blunt utensil (like a meat tenderizer). Add about 1/2 cup of milk and 2 tablespoons of butter along with some salt and pepper. Mix this together by hand using a spoon or a hand mixer on medium (for a creamier mashed potato). Mix the ingredients in thoroughly. If potatoes still appear dry, very "sticky" or crumbly add about 1/4 cup milk and another tablespoon of butter until it is a creamy texture (to your taste of course). You can turn the mixer speed up as it becomes creamier. Add salt and pepper to taste keeping in mind it can always be added later but never removed. Serve hot with gravy if you like or butter.
Okay, it doesn't have to be broccoli. About half the people I know won't touch the stuff. I personally love it. Those who do like it vary widely on who likes it crunchy or soft. I prefer it more on the tender and soft side. If you do not like broccoli here are some other alternatives for your "green" vegetable: green beans, green peas, zucchini, or asparagus. All cook in a very similar fashion.
This recipe is using a double boiler (larger pot with a smaller basket that sits on top with a lid to steam vegetables or other things). This can also be accomplished in a microwave using a large bowl with some water (about 1/4-1/3 cup) in the bottom with a cover, such as a plate, over the top. The idea is simply to steam the broccoli until it reaches the desired tenderness.
2-3 large broccoli crowns
Wash the broccoli crowns, then cut the individual branches apart into smaller manageable sizes. Peel off leaves and cut off tough stalks.
Pour about 1 cup of water into the bottom of the double boiler. Bring to a boil over medium-high heat. Once its boiling, or near it, place the broccoli in the basket and cover with the lid. Steam for several minutes, checking the broccoli often for its tenderness using a fork to pierce it. It will turn a lush green color as it begins to cook, and that will darken slightly as it gets close to being done. For those who like it very soft wait until it starts turning slightly yellow. Mixing the broccoli once or twice may help reduce the chances of overcooking the pieces at the bottom of the basket. Once it is as tender as you want (I estimate it is around 5 minutes for me) remove from the basket and place in a serving bowl.
I do not recommend buttering or seasoning broccoli as many people like it many different ways. I prefer my plain and absolutely do NOT want butter or salt and pepper on my broccoli (and really don't like it when people add it). Not to mention those are unhealthy things to add to your food anyway! Offer those items for people to add if they like. If its served hot then the butter will melt nicely over it anyway.
I am not a wine connoisseur so I cannot begin to give great recommendations. I like Lambrusco and Zinfandel among a few others. For those who like a rather dry wine try a Chardonnay or red Merlot. Martinelli's sparkling cider is a GREAT substitute for alcoholic drinks!! Especially for the driver. Drive safe!
I hope you enjoy this meal. If you have any suggestions, comments or anything else (appropriate and decent) to say please feel free to email me at dunnmountain@hotmail.com