Saturday, June 21, 2014

BUTTERY SALPICAO WITH PARMESAN MASH #SoulFoodSaturday




It's Saturday bitches, so forget about your diet for a quick minute and ENJOY. Even people on a calorie-counting rampage need a cheat meal once in awhile. This week, why not try this easy to make (and even easier to devour) Salpicao and Mash. Now, you can use the leanest cut of beef you can find, but I say, if you're going to go for it, GO.FOR.IT. Stop being half-assed about a rich, hearty meal and just burn what you need to later on. Get a good ribeye and work with that. Also, olive oil is good, but you need to add some butter in the mix. I'll stop talking now so you can get to it.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2 servings

Ingredients:

5 garlic cloves, chopped finely
12 oz ribe eye steak
3 tablespoons Extra Virgin Olive Oil
Pepper, to taste
Worcestershire sauce, to taste
3 tablespoons butter
juice of ½ lime
½ teaspoon brown sugar
2 medium sized potatoes
Salt, to taste
¼ cup milk or cream
¼ cup Parmesan Cheese

How to:

Clean potatoes and place in a pot of water, skin on. Boil for about 20 minutes. It will take about that much time from when it starts boiling. Test for doneness with a fork.
Cut the steak into strips of cubes and marinate in Olive Oil and Pepper from 20 minutes to overnight.
While steak is marinating, add garlic to 1-2 tablespoons of extra virgin olive oil and cook on low heat until brown. Set aside. 
Cook steak strips/cubes in 1 tablespoon Olive Oil plus 1 tablespoon butter. Add sugar and wait for it to caramelize slightly.
Add Pepper and Worcestershire sauce to taste. When cooked to medium rare, remove from heat and add a tablespoon of butter and lime juice.
Mash boiled potatoes and add milk or cream, salt to taste and parmesan cheese. Serve Salpicao on top of Parmesan Mash. 
Enjoy the heck out of it. With a glass of Pinot Noir. 

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