Steak and mashed roots

I don’t like potatoes. So I mashed turnips and rutabagas instead. Have you ever eaten turnips and rutabagas? I think they get bad raps. They taste great. 

I like to multi-task, but not in the kitchen. This is probably a pretty quick meal to whip up but it took me a while because I prepared one thing at a time. 

Salad: mixed greens, sliced cherry tomatoes, avocado, and bleu cheese dressing. Easy. 

Mashed roots: for 2 adults I selected 8 roots, each was a little smaller than my fist. Cut off the ends, peel them, and chop them into  cubes. Then boil them with some smashed garlic cloves until they’re soft. I used 10, but it was still a very gentle garlic flavor because of the boiling. Drain the liquid, but keep it all in the pot, and smash it with a potato masher. Liquid will emerge! Turn the heat on low, and add some butter, salt, and thyme. Let the liquid cook off a bit, but don’t worry much about it. 


The steaks I chose were Grass-fed NY strip steaks. They were about an inch or so thick. I let them stay out of the refrigerator for about 30 minutes to get up to room temp, and then I dried them with a paper towel. Pre-heat the oven to 400F.

Season with salt and pepper, and don’t be shy! I under seasoned them this time. Drizzle them with oil, and place them into a HOT cast iron pan, and then don’t touch them. I like my steaks medium rare so I let them cook on the stove for 5 minutes and then turned off the flame. I topped them with chopped thyme and 1 Tbsp of Kerrygold butter each, and put the pan into the oven for another 5 minutes. 

After plating the steaks, let them rest a few minutes so they stay juicy. Pour a little of the pan drippings from the meat onto the mashed roots. 

Now I’m hungry!

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