Cheap eats: Skirt Steak and Mashed Potato

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So the economy may be going down the toilet and people aren’t spending money on life’s luxuries anymore, but that doesn’t mean that food can’t taste like it’s expensive right? Right! So this meal for two of steak, potatoes, asparagus and salad washed down with a nice bottle of Cabernet may have only cost $13, but light a couple of candles, put on some Marvin Gaye and you’ve got something that you would pay five times that for in a restaurant… hopefully.

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Ingredients for two:

  • 1 lb of skirt steak (preferably trimmed by a butcher beforehand)
  • 2 large potatoes
  • 2 tbspns of heavy cream
  • 2 tbspns of butter
  • 1/2 lb of asparagus
  • 1 bottle of two-buck-chuck
  • Fresh salad

Directions: 

So start by preping the steaks. Trim any excess fat, season with salt and pepper and a little olive oil. If the steak is too thin you may be able to double it up and hammer it together with a meat tenderizer.

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Sit the steak aside and bring up to room temperature. In the meantime peel and chop the potatoes and put them in a pot of cold water with salt and oil. Bring the pot to the boil and as the water begins to simmer put a saucepan on a high heat for the steak. When smoking, pan fry the steaks for 3 minutes each side for rare and 4 minutes each side for medium-rare. Anything more than this will mean a pretty tough steak. When the steaks are done, the potatoes should be pretty close too. 

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Remove the steaks and let rest, throw the asparagus in the pan with the potatoes for a minute and then remove before straining and mashing the potatoes with the butter, salt and cream. I sometimes use a little powdered veggie stock instead to give it a little more flavor.

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Begin to plate everything up except the aspargus, which you can give a quick blast of heat in the steak pan, pour a couple of glasses of two-buck-chuck, light those candels and press play on the stereo.

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