A classic meal for a classy evening with a special someone!
Are you ready to indulge in a mouth-watering feast? Get ready to tantalize your taste buds with a juicy and tender steak, crispy potato medallions, and a refreshing spinach salad!
First, let's start with the star of the show - the steak. Imagine sinking your teeth into a perfectly cooked steak, charred on the outside and juicy on the inside. You'll taste the rich, savory flavor that only a perfectly cooked steak can provide with every bite. And the best part? You can customize it to your liking, whether you prefer it rare, medium, or well-done. You'll be in carnivorous heaven!
But what's a steak without a side? Enter the potato medallions. These crispy, golden-brown medallions are the perfect complement to the steak. They're thinly sliced potatoes that are pan-fried until they're crispy on the outside and fluffy on the inside. And with a sprinkle of salt and pepper, they're the ultimate comfort food. You won't be able to resist these crispy, savory bites!
And last but not least, we have spinach salad. This light and refreshing salad will cleanse your palate between bites of steak and potato medallions. The salad is made from fresh spinach leaves, which provide a nice crunch, and topped with crunchy almonds and a zesty balsamic vinaigrette. With each bite, you'll get a burst of flavor that perfectly complements the hearty steak and potatoes.
So there you have it - a decadent meal sure to satisfy even the most discerning palates. Are you ready to dig in?
Steak, Potato Medallions, and Spinach Salad
INGREDIENTS
Russet Potatoes - 2
Salted Almonds - 1 oz
Fresh Thyme - .4 oz
Chicken Broth - 1/2 cup
Truffle dust - 1/4 oz
Sirloin Steaks - 10 oz
Baby Spinach - .3 oz
Olive Oil
Kosher Salt & Ground Pepper
Unsalted Butter softened - 4 Tbsp
White Wine Vinegar (or Apple Cider Vinegar)
Garlic - 3-4 Cloves
Directions
Preheat oven to 425°F.
Peel and slice potatoes into 1-inch rounds. Crush 2 garlic cloves and grate half of another. Coarsely chop almonds and Thyme.
Mix grated garlic, chopped Thyme, 2 Tbsp softened butter, and ¼ tsp truffle dust in a bowl. Set aside.
Heat 1 tbsp oil in a skillet over medium-high heat. Add potatoes and cook until browned, then flip and add garlic, thyme sprigs, 2 tbsp butter, salt, and pepper. Cook until Butter is browned and foamy, then stir in broth and bring to a boil.
Bake potatoes in the oven until tender and the skillet is nearly dry. (If potatoes aren't tender and the skillet is dry, add 1/4 cup water and bake 10 minutes more.)
Season steaks with salt and pepper, then cook in a heavy skillet with oil until browned and medium-rare.
Toss spinach and almonds with oil, vinegar, salt, and pepper in a bowl.
Serve steaks with truffle butter, potatoes, and salad.
Add another picture at the end as a serving suggestion. Invite readers to leave comments below and share their own experience in preparing the recipe. You can even turn on guest commenting in the Editor so people can reply without signing in to your site.
Comments