Serves 2 to 4 people
YouTube instructional video is at the bottom
What you’ll need
2 pounds (2 Top Sirloin steaks) separated into 4 pieces
2 Large Russet potatoes (2 pounds)
1 Pound Organic Whole Carrots
1 Pound Asparagus
Salted or Unsalted butter
Whole Milk
Seasonings
Salt
Black pepper
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry magic
Chef Paul’s Vegetable magic
Onion powder
Garlic Powder
Dried Thyme
Preparation of Ingredients
Step 1- Add Top Sirloin steaks into a strainer. Rinse with cold water.
Step 2- Transfer steaks on to chopping board. Pat both sides of steaks dry with napkins.
Step 3-Lightly sprinkle salt, black pepper, Tony Chachere’s creole seasoning, Chef Paul’s Poultry magic, Onion powder, Garlic powder and dried thyme on to both sides of steak. Transfer steaks into a large bowl. Cover with lid and let marinate for 1 hour or overnight.
Step 4-Rinse two Russet potatoes. Peel and chop potatoes into quarter pieces. Add 4 cups cold water and 1 teaspoon vinegar into a medium sized bowl. Stir and add potato cubes into the vinegar and water solution. This will clean the potatoes and prevent them from turning brown. Set aside.
Step 5- Rinse Asparagus with cold water and chop bottom ends of Asparagus about 1 1/2 inches.
Step 6- Rinse Carrots with cold water and chop stems and tips of each carrot. Proceed to chop carrot in half going down the length of each carrot. Set aside.
Cooking the Asparagus
Preheat fire to medium high heat.
Step 7- Add 2/3 cup water, 2 to 3 tablespoons melted salted or unsalted butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Chef Paul’s vegetable magic, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder into a large saucepan. Stir all ingredients together and let come to a simmer.
Step 8- Add asparagus and cover with lid. Let simmer for 13 minutes. Once done turn fire off and set aside.
Cooking the Carrots
Preheat fire to medium high heat.
Step 9- Add 3/4 cup water, 2 to 3 tablespoons melted salted or unsalted butter, 1/4 teaspoon salt, 1/2 teaspoon Chef Paul’s vegetable magic, and (Optional) 2 teaspoons Sugar. Stir all ingredients together. Let come to a simmer.
Step 10- Add Carrots and cover with lid. Let simmer for 20 minutes or until carrots are tender. Once done turn fire off and set aside.
Making the mashed potatoes
Preheat fire to medium high heat.
Step 11- Add 1 1/2 quarts water into a medium sized pot. Let come to a simmer. Add potato cubes into strainer.
Step 12- Add 2 teaspoons salt and potato cubes into simmering water. Let simmer for 15minutes or until potatoes are slightly soft. Once done Add potato cubes into strainer. Let cool for 5 minutes.
Step 13- Transfer potato cubes into medium sized bowl. Mash potato cubes with a potato mashed or using the back of a sturdy spoon.
Preheat fire to medium high heat.
Step 14- Add 1/2 cup whole milk, 3 to 4 tablespoons melted salted or unsalted butter, 1/4 teaspoon salt, and 1/2 teaspoon Chef Paul’s vegetable magic. Stir and let come to a simmer.
Step 15- Turn fire off and add mashed potato cubes. Stir with a sturdy spoon until potatoes are creamy and smooth.
Frying the steaks
Preheat fire to high heat.
Step 16- Add 1 1/2 tablespoons salted or unsalted butter into a cast iron skillet. Spread butter around the bottom of the skillet. Let butter melt.
Step 17- Add Top Sirloin steaks 2 pieces at a time. For medium rare steaks, let fry to 3 minutes on each side. Well done steaks fry for 5 to 6 minutes of each side. Once done transfer steaks on to serving dish. Meal is complete.
YouTube Instructional video
