There are hundreds of ways to cook steak and mashed potatoes, and we all have our own preferences. I'm sharing the way I like it but feel free to change any components to your own liking.
Difficulty: Easy/Medium
Time: 15min prep, 45min cooking
Serves: 2
Ingredients
Steak
- 2 pieces of good quality wagyu (MBS 7-8 above)*
- salt
Chimichurri Sauce**
- 1/2 cup finely chopped fresh flat-leaf parsley
- 3 bay leaves
- 1 tbsp finely chopped fresh rosemary
- 2 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh oregano
- 10 garlic cloves, finely chopped
- 2 tbsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin oil
- 1 tsp salt
Mashed potatoes
- 2 medium sized potatoes***
- 1 cup warm milk
- 2 heaped tbsp good quality mayonnaise
- 8 tbsp melted butter
- salt
- pepper
Fennel Salad
- 1 baby fennel bulb finely sliced
- 1.5 tbsp lemon juice
- 3 tbsp olive oil
- salt
- pepper
* Season the steaks the night prior and leave them exposed on a drying rack in the fridge overnight. This helps dry out the surface moisture and gives it the lovely crust you'll want during cooking.
** This recipe is enough to make ~1.5 cup of sauce. I tend to make a large jar of this and leave it in the fridge so it's available anytime. The flavour also gets better over time. *** Choose higher starch potatoes instead of waxy ones.
Method
1. Make the chimichurri sauce by mixing all the ingredients together, put it in a glass jar and leave it in the fridge for the flavour to develop for at least a few hours. If you can, make this a few days in advance.
2. An hour before cooking, take the steak out of the fridge and bring it back to room temperature. Set up the charcoal BBQ in the meantime.
3. Boil the potatoes in whole in hot water over medium heat for about 30 minutes, or until fully cooked through. I like cooking the whole potato in its skin as it helps retain the flavour, and prevents the potato from absorbing too much of the cooking liquid and becoming too watery and mushy. Mash the cooked potatoes with a potato masher, add in melted butter, warm milk, mayonnaise, salt and pepper and mix well until a smooth consistency is achieved. Keep warm over a pot of hot water.
4. Make the fennel salad by adding lemon juice, oil, salt and pepper to the thinly sliced fennel and use your hands to mix it through.
5. Ensure that the charcoal is nice and hot before cooking the steaks over it for few minutes on each side for medium rare and rest for 5 minutes before serving.
6. Plate up and enjoy while it's hot with a glass of nice Malbec from Argentina.
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