Tri Tip Steak (Frugal Man’s Filet)
This is the frugal man’s filet mignon. When tri tip roasts are on sale you can pick one up for around $3.99 per pound. From this roast you can cut about four nice 2” steaks and have lots of meat left to turn into a great beef stew. This can be a very inexpensive and flavorful cut of beef if seasoned and cooked properly. You will not get the butter tenderness of the fillet but you will get a very tender piece of meat with a great beef flavor.
4 2” tri tip streaks trimmed
2 tbsp. All purpose spice rub
1 tbsp. Olive oil
1 tsp. Butter
Season the steaks with the all-purpose spice rub and let sit at room temperature for around 30 minutes. Heat the olive oil and butter in a skillet over medium heat. Add steaks, brown on both sides cooking to a medium rare doneness. Transfer to a plate and let rest for ten minutes before serving. Serve with steamed asparagus and roasted potatoes. You can eliminate the butter if you are watching calories without hurting the outcome.
I like making roasted potatoes using both white and purple potatoes and the presentation they make are great. So I was thinking, why not make a purple mashed potatoes? So I decided to give it a try, I combined 6 small white potatoes with 4 purple potatoes and made mashed potatoes just as you would normally made them. The results were less purple than I was hoping for and when I make this again I think I will use a ratio of 6 purple to 4 white potatoes. My creation came out lighter blue/grey. They may not look pretty but they sure did taste good. There is nothing wrong with experimenting. Happy creating.
White potatoes, peeled and halved
Purple potatoes, peeled and halved
¾ cup of milk
Boil the potatoes until they are tender. Drain the potatoes into a colander and return the potatoes to the pan. Put the pan back on the stove on very low heat for a couple of minutes to evaporate any left over water. Add the butter and mash to the consistency you like. Add milk, pepper and stir. Top with butter.
This is a traditional Irish dish and very appropriate to serve on St. Patrick’s Day. In case you don’t know, I am Irish.
4 Large potatoes, peeled and boiled
1 tbsp. grated parmesan
½ yellow onion, chopped fine
3 carrots, chopped fin
1.2 red pepper, chopped fine
2 garlic cloves, chopped fine
2 lb. ground beef (85%)
Rosemary, fresh, chopped
Parsley, fresh, chopped
1 cup red wine
1 cup chicken stock
2 tbsp. tomato paste
Salt and pepper to taste
Mash the potatoes, add butter and milk. Mash until smooth, add more milk if needed. Season with pepper.
In a skillet add olive oil and heat over medium heat. Add carrots and cook for two minutes. Add onion and red pepper, cook for one minutes. Add garlic and cook for 30 seconds, season with salt and pepper. Remove to a bowl.
Add olive oil to the pan if needed and add the ground beef, season with salt and pepper. Cook until the beef is no longer pink. Drain the excess fat. Add back the vegetable. Add wine, stir and simmer. Add tomato paste and chicken stock, stir then heat over medium heat for ten minutes until all the liquid is absorbed. Add the herbs and simmer for five minutes.
Place meat mixture in an oven safe dish. Spoon the potatoes on top and sprinkle the top with parmesan cheese. Put in a 370 oven until the top browns. Let cool before serving.
If you can’t get a purple potatoes just use the white. The purple potatoes taste just like the white but it is really impressive on the plate.
1 tbsp. olive oil
2 medium white potatoes, unpeeled
2 medium purple potatoes, unpeeled
Salt and pepper
Slice the potatoes into 1/4” slices and toss with the olive oil and salt and pepper. Place in a baking dish and put into a 4oo oven. Turn after ten minutes then cooked till brown on both sides. If you like them crispy, cook a little longer being careful not to flambé them.
Why bake a steak in the oven? You will get that slow roasted even cooked flavor only gotten when cooked in the oven. Use an oven thermometer to monitor the temperature of the steak. It is better to under cook and let rest than to over cook the steak. Enjoy
Baked steak with roasted butternut and potatoes
2 New York bone in steaks about 1” thick
2 tbsps. steak seasoning
Let steaks come to room temperature. Season each steak with the steak seasoning on all sides. Place on a broil pan and put in a 400 oven. Cook till the internal temperature reaches 145 for medium rare or 160 for medium. Remove from the oven and let rest for at least ten minutes. Slice and serve with roasted potatoes and butternut squash.
½ butternut squash cubed in ½” pieces
1 tbsp. olive oil
Salt and Pepper
1/8 tsp. fresh grated nutmeg
Place in a baking dish with the olive oil, season with salt and pepper and grate some fresh nutmeg on top. Place in a 400 oven and cooked for 40 minutes.
1 tbsp. olive oil
4 medium white potatoes, unpeeled
1 tbsp. steak seasoning
Slice the potatoes into 1/2” cubes and toss with the olive oil and steak seasoning. Place in a baking dish and put into a 4oo oven for minutes.