Steakhouse ala Tweedle

Hello all!  I have been slacking majorly.  I actually have been cooking, but just haven't had a minute to sit down and blog.  We have been very busy with weddings and life in general.  This weekend I looked in our chest freezer and saw some nature's basket ribeye steaks and decided to make them today.  What do you get with a steak?  Mashed potatoes and creamed spinach of course! .... Well, with a little twist :)

Steaks with chived and Greek yogurt mashed potatoes and Creamy Kale
---For the steak:
- 2 boneless ribeye steaks, natural if possible
- salt and pepper to season

----For the potatoes
- 4-5 yukon potatoes (from our basket) cut into 1-inch pieces
- 4 cups chicken broth
- 1/2 cup of plain Greek yogurt
- 1 bunch of chives (about 1/4 cup- 1/2 cup when finely chopped)
- 1/4 cup skim milk
- salt and pepper to taste


---For the kale:
- 1 bunch of kale, stems removed and cut into ribbons
- 1/4 cup skim milk (should probably have used cream, but I didn't have it...they turned out kind of runny)
- 1/4 cup white wine
- 1/2 tsp. nutmeg
- 4-5 sun-dried tomatoes diced
- 2 tbsp. sour cream


Preheat the oven to 350.  Begin boiling water for kale in one pot and the potatoes in chicken broth (you can use water, but I like the extra flavor) in another pot.  Preheat a cast iron skillet over medium high heat, with a spray of Pam.  When the water comes to a boil, add the kale for about 2-3 minutes until tender.

Once the skillet is preheated put the seasoned steaks into the skillet.  Sear for 3-4 minutes on each side and then put into the preheated oven for about 10-12 minutes or desired doneness.

Remove from the boiling water and put into a bowl of ice water to stop the cooking process and keep the color.  Let it sit for a few minutes then add back to the pot.  Add the milk, wine, and nutmeg and let simmer over medium heat for 6-8 minutes then lower heat to allow liquid to reduce.  My liquid did not reduce all the way down because I used skim milk.  Add the sun-dried tomatoes at the end.

Once the potatoes are tender (about 10-12 minutes) drain from the broth (I keep about 2 Tbsp. of broth in there).  Add the Greek yogurt, chives, and milk and mash and mix.  I like them a bit chunky and I also keep the skins on the potatoes.

Before plating, let the steaks rest for about 5 minutes so the juices can redistribute.  Also, add the sour cream to the kale.

 

Here is a picture of the full stove top :)

Tom got home just in time for dinner:

 

Thanks for reading.  I hope you enjoy the steakhouse at home...it's much cheaper!!