Flat-Iron Steak, in my opinion, is a more budget-friendly Fillet Mignon. It’s not 100% as tender, but it’s perfect for grilling, as there’s some fat in the steak. As a side dish, the red pepper, garlic and onion, added to Yukon Gold potatoes and corn gives a wonderful texture and flavor. Garnished with fresh chopped chives, this recipe is not only tasty, but very colorful.
Ohmygoodness! I’m so sorry that these photos are not the quality that I have dramatically improved upon. This was taken with my old point-and-shoot. One of these days, I’ll re-shoot the recipe, because the mashed potatoes are really good.
I am so glad that I discovered Flat-Iron steak. Never had it? It’s worth a try, because I consider that to be my low-budget Filet Mignon. After my sugar high from the Texas Chocolate Sheet cake that I baked, I had a sudden urge for grilled steak, potatoes, veggies and a green salad.
“The Pioneer Woman Cook’s” published a new recipe for Potato and Corn Mash. What perfect timing! I had 1/2 of a red pepper I needed to use, some leftover chopped chives, and plenty of onions. All I needed were potatoes, so I decided to buy Yukon Gold’s– my personal favorite.
I raced off to my local butcher and bought two pretty steaks for $8.99 a pound:
These steaks are on a clear, plastic cutting mat, by the way…and not directly on my counter! I’m really careful about handling raw meat, and I was my hands a lot!
Tonight, I just seasoned them with Montreal Steak Seasoning.
I boiled the Yukon Gold’s until fork tender– about 20 minutes, drained them and set them back on the stove at a low heat…to evaporate any extra water. I don’t like watery, soupy taters.
In the meantime, I chopped the red bell pepper, onion and grated some fresh garlic and sauteed that in a little olive oil:
As luck would have it, I had about two tablespoons of leftover reduced fat cream cheese, 2 Tablespoons of butter, about 1/4 cup of heavy cream and some whole milk. I added half of my corn (I happened to have a can of it waaaaaay back in my pantry) and mashed that with the potatoes, butter, cream cheese and (I would guess) a 1/2 cup, total, of heavy cream and milk. The potatoes were a little chunky, and I liked the texture a lot– especially with the corn.
These sure looked like confetti, once I added fresh chopped chives. I was getting REALLY hungry!
I didn’t get a good shot of the steaks, grilling in my cast iron pan. Pardon the unfocused shot, because my natural light was fading fast:
If I’m not using my outdoor Weber (and I much prefer that), I use my cast iron griddle and get it screaming hot! I cook these for about 3 minutes, on each side. I use a thermometer and cook it till 145F. I let the steaks “rest”, under foil for a few minutes.
Perfect! Medium, just the way I like it!
The potato and corn mash was really good. I liked that I mashed these, by hand, and they were kind of chunky. This is definitely a side dish that I will make again and again.
The asparagus tips were locally grown, fresh picked for $1.49 a pound. What a deal! We love them, roasted, with olive oil, sea salt and fresh ground pepper. I set the oven at 450F and they were good to go in 10 minutes. A little squeeze of fresh lemon juice was perfect.
Heaven. I love flat-iron steak. My butcher always sells tender steaks. I hope that you can find this cut of meat. I fed my son (husband wasn’t in the mood for steak) and myself for the 1/3 the price of ordering this in a restaurant. With this economy, that was an extra bonus.
Oh. I did have a fresh butter leaf salad with a simple vinaigrette. For dessert, my husband ate three pieces of the chocolate sheet cake I had baked earlier.
As for me? I followed through on my promise– the rest of the cake was split between my husband’s workplace and mine. It’s all gone!
Potato and Corn Mash
Ingredients
- 3 pound potatoes I prefer Yukon Gold
- 3 cans corn divided; can use frozen corn, too
- 1/2 cup hot milk
- 1 red bell pepper chopped
- 1 large garlic clove grated or finely chopped
- 1 arge l onion chopped
- 1 tablespoon oil
- Butter or cream cheese
- Salt and pepper to taste
- Chives
- Milk or heavy cream about 1/4 to 1/2 cup, depending on how thick you like your potatoes
Instructions
- Boil the potatoes for about 25 to 30 minutes. Until very tender.
- Drain, then put back into the pot and leave on low heat; this allows extra water to evaporate so you don’t get soupy and watery potatoes.
- Heat 1 tbsp oil in a skillet and cook the onions, bell pepper and garlic, over low heat until they’re soft and sweet. This will take about 15 minutes.
- Add a 1 to 2 tablespoons butter or cream cheese, or spoon in some sour cream, and add 2 cans of the corn. Start mashing. You don’t want to completely mash the corn; you just want to break it up a little so it blends in with the potatoes.
- I like my mashed potatoes rather thick, so I added 1/2 a cup of hot milk or heavy cream. Feel free to add an additional splash of milk. Or cream. Or cream cheese.
- Keep mashing until the potatoes are nice and creamy.
- Add the rest of the corn and the onion/pepper mix and stir it in.
- Season with a generous amount of black pepper and some salt—or Lawry’s seasoned salt. Put the corn mash back on the stove for a few moments to let the mash heat through.
- Garnish with fresh chives and it’s ready to serve and enjoy.
Notes
I dont think Ive seen a better meal all day! This looks outstanding, Debby! I can almost taste it. I am so trying that potato side dish.. it looks so delicious!
Heck of a meal! I bet your hubby was in the mood for a steak after he saw this! Really nice job, top to bottom!
Glad to hear you liked my Potato & Corn Mash recipe! Love seeing the photos. Thanks for sharing 🙂
oh, this steak looks so good! Your potato side dish looks awesome.
Kay– OMGoodness! It was your blog that Ree linked this recipe to, and I should have given you credit!
LOVE your blog. There is a lot of similarity between Dutch and German food.
This recipe was delicious and colorful. So glad that Pioneer Woman gave you such great exposure.
Debby
Looks like a fantastic meal – love the corn mash!
Don’t worry about it! 🙂
It’s just so great to see all these photos, and to see other people enjoy the recipe as well.
German and Dutch foods are very similar!
MMM! Everything looks great. Especially that potato corn mash. I’m a sides-girl at heart, and the idea of those mashed potatoes just sounds so out-of-this world good! Great meal!!
What a delicious meal. You’re photos are wonderful. I’ve never thought to put corn in with mashed potatoes. They sound great.
I think flatiron steak might be even better than filet mignon — it has a beefier flavor. The grilled asparagus looks really terrific – we’re still getting the skinny asparagus here.
Your dish looks lovely. I usually grill my asparagus as well. I tend to use a dash of Balsamic vinegar when frying them, you should give it a try. It adds a gentle sweetness to the asparagus