I cooked this steak very similarly to the London Broil I made a couple weeks ago. The secret to a moist steak is using the salt bed technique. This reduces the fat content and creates a sort of moisture trap that tenderizes the meat. You can read more about this ancient cooking technique HERE.
Ingredients
FOR THE PROTEIN:
2 Round Eye Steaks
1 Garlic Clove (Minced)
2 Tbs. Butter
2 Tbs. Vegetable Oil
Coarse Salt
Coarse Ground Pepper
Directions:
Note: Do not cut or puncture the meat at any point until you are done cooking it and it has rested for at least 5-7 minutes.
Directions:
1.) Generously salt the meat on both sides. Pat the salt in and let it sit on a plate for 1 hour (The rule is: An hour for every inch thick the meat is).
2.) After the time is up, rinse the meat under water to remove the excess salt. (The meat has absorbed all the salt you need)
3.) Pour the vegetable oil into a skillet (cast iron is the best) and heat til the meat sizzles when it touches the pan. (I tested a teeny tiny corner) While it is heating add a generous amount of pepper (It creates the flavorful crust) to the steak.
4.) Drop in the minced garlic and then follow with the meat, time it for 7 minutes (No not move or disturb the steak in this stage, you want it to get a crust with a dark brown color). After 7 minutes, flip it and time this side for 6 minutes. After 6 minutes add the butter. The butter will melt fairly quickly so tip the pan towards you carefully and spoon the butter/oil over the meat. After another minute, use tongs to grab the meat, tilt the pan away from you and sear the side/fat of the meat. Spoon the butter/oil over one more time and then take the steak out and let it sit for 5-7 minutes.
Ingredients
FOR THE CREAMY GARLIC CHEESE MASHED POTATOES:
4 Large Russet Potatos (Peeled and cubed)
3/4 Cup Mexican or Chedder Cheese (Shredded)
1/2 Cup Milk (I use Fat Free)
5 Tbs butter (I suggest less butter for health's sake but this is good for taste's sake...)
1 Tbs. Coarse Ground Pepper
Salt to taste
1.) Boil the potatoes til tender.
2.) Drain the potatoes and then return to the same pot on medium heat.
3.) Add milk and mash the potatoes til there are no lumps. Add butter and continue to mash it in. Then mix in the cheese until it is no longer lumpy as well. Finally add pepper and salt (mix it in) and lower the heat to simmer (the lowest setting) while you start the spinach.
Ingredients
FOR THE SAUTÉED CREAMY SPINACH:
1 Bunch Baby Spinach (Slightly trim the stems)
5 Tbsp. Unsalted Butter
4 Tbsp. All-Purpose Flour
1 Clove Garlic, Finely Diced
1 1/2 Cup Milk
Salt
Pepper
1.) Melt the 4 tbsp. butter in a pot over medium heat. Sprinkle in flour and whisk to blend into a paste. Cook for 5 minutes, or until light golden in color. Mix in garlic and cook for 1 minute. Whisk milk in slowly until combined. Let cook 5 minutes while the spinach is prepared.
2.) Rinse the spinach and trim the stems if they are very long. Whisk in 1/2 cup milk into the pan and then add the spinach to the by the handful. you may need to allow some to wilt before you add in the rest. I use a wooden spoon to mix the spinach in with the cream. You want the spinach to wilt but not to be soggy. Remove the spinach from the heat.
3.) Season with salt and pepper to taste. Plate immediately or serve in a warm dish..
(This spinach recipe was adapted from this recipe HERE.)
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