Y’all, our lives have been going a mile a minute. Last weekend we were in Oklahoma, this weekend we’re in Dallas. I have hardly cooked a full meal at home in the past few weeks.
It kind of makes my heart hurt.
So this Texas girl who’s actually in Texas right now made something I know will always make the world right again: steak and potatoes.
You see, I’m a big fan of baked potatoes. HUGE FAN. An even bigger fan of twice-baked potatoes…you know, since they’re swimming in butter, cheese, and chives.
It’s what makes the world go ’round!
But I have about ZERO patience at the end of a long day to slow roast those bad boys til they reach the perfect amount of doneness required for a traditional steak dinner
SUGAR ROASTED SWEET POTATOES
- 2 large sweet potatoes, peeled and cubed
- 1 TBSP granulated sugar (honey would be great too!)
- 1 Tbsp olive oil
- 1/2 tsp salt
Preheat oven to 400 – the magical roasting temperature. Toss sweet potato cubes in olive oil, then sprinkle with sugar and salt. Roast at 400 for 10 minutes, stir, and then roast for an additional 10 minutes. Check for doneness with a fork (or your teeth…whatever) and then try not to burn your mouth eating the whole batch.
Burned mouths are not so great at tasting flavors. And eating 2 sweet potatoes in one sitting could mess up your intestines.
You know what I mean.
Anyway, while some might think, “Hey! I’m missing something green here!” I just thought, “Hey! I need to add more butter!” And so, through the medium of sherried mushrooms, I was able to sneak some butter into the mix.
It was a close call, but I pulled through in the end.
- 1 package pre-sliced cremini mushrooms
- 2 Tbsp butter
- 1/4 cup sherry
- salt and pepper to taste
Melt the butter over medium heat. Saute mushrooms in the butter for about 10 mintues, stirring frequently. When they start to brown add the sherry to deglaze the pan. When all the sherry cooking liquid is evaporated, remove the mushrooms from heat and salt and pepper to taste.
Again, try not to eat the entire thing. It takes a significant amount of self control, but I promise it can be done.
If I can do it you can do it!
The steak is super simple. Normally I really love just salt sprinkled on top and searing it in a pan of hot olive oil, but the cut of meat from last night was really lean, so I wanted to impart more flavor. I’m not a fan of fancy seasoning blends on good meat, but if I use anything it’s going to be Ellie Kreiger’s Cowboy Steak rub. You have to try it: it’s incredible! I usually sear mine in a cast iron skillet over medium heat, about 4-5 minutes per side. I like my steak medium-rare though, so if you want it more done then you’ll need to cook it a little longer 🙂
I really couldn’t have picked an easier or a more impressive dinner before our big trip this weekend – and it’s a good thing, because with the mass quantities of restaurants we love and miss being around I don’t know if I would have gone back to Colorado remembering how to cook otherwise.
Hey, weirder things have happened!
Happy Friday y’all 🙂