Steak, smashed potates and sauteed kale 


Steak and potatoes everyone love the combination. It fills you up, warms the soul and tastes amazing. I was craving something super hearty and I also wanted to have a semi fancy friday night dinner with my husband. 



  • 2 tenderloin steak (filet mingon) about .4 lb and .6 lbs. 
  • salt and pepper
  • cast iorn skillet (i put this as an ingredient b/c its one the best pans to cook a steak in, ive tried in nonstick and other types but this is my personal favorite. 

Cooking: Season the steaks with salt and pepper. Don’t be stingy with the salt and pepper, our steak needs it to get all that great steak flavor out of it. Turn on your broiler and in your cast iron skillet place the steak about 4-6 inches away from the heat source, I have an open flame broiler so I have to be careful or it will burn very easily. Cook for about 5 mins, turn, cook 6-7 mins, turn again then cook for about an additional 4 mins. That’s how I cook them for medium temperate, if you want them medium well or well add more time. I wouldn’t turn them more than twice, I think most people won’t turn them more than once. Take out of oven and let rest so you don’t lose the juices. I like to serve with 1/2 tbsp of butter sitting on top to give it a little sauce. 

Smashed Potatoes:


  • 4-5 medium sized red potatoes, cubed but leave the skin on
  • 1 1/2 sticks of non-salted butter
  • 4 garlic cloves
  • salt and pepper to taste

Cooking: In a big pot, add cold potatoes and cover to about 1 in above the potato line with cold water. Add 1 tbsp of salt and garlic cloves. Bring to a boil and boil potatoes until they get soft. About 15-20 mins. Once cooked, drain, add back into pot. Add butter and let melt with the heat of the potatoes. Smash everything together and add salt and pepper to taste. 

Sauteed baby kale: 

  • 1 container of baby kale
  • 2 garlic cloves
  • 1 tbsp of olive oil
  • salt and pepper 

Cooking: Heat olive oil to medium high heat, add garlic and cook for 1 min, just until garlic starts to sizzle and release the flavor into the oil. Add baby kale and quickly sautee for 1-2 mins. Add salt and pepper to taste (very small amounts) Serve immediately. 

Garlic French Bread:   

  • 1 french bagette (I got lucky and these were fresh from the oven)
  • 2 tbsps of non-salted butter
  • Garlic Salt

Cooking: Turn on broiler. Slice bread into 1 in slices. Brush melted butter on bread. Add garlic salt. Broil until golen brown. 

Buen Provecho! 


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