Steak and Potatoes: A New Take on an Old Classic

If you are a meat and potatoes kinda gal or guy, or someone you love is...boy, do I have the meal for you! Easy and affordable, these recipes brings classic, Indian and Caribbean flavors all into one fusion lov'n, finger lick'n entree. Combining the skills of quintessential chef Jacques Pepin, a simplistic and family friendly recipe from Real Simple magazine and the curiosity of a lesser known gourmandiser, yours truly! Of course, these recipes can all be enjoyed separately, but from last night's dinner I can tell  you that they go very well together. Savour!

Pan-Seared Steak- from Essential Pepin by Jacques Pepin

I simplified this recipe and didn't use a marinade, he recommends a honey, soy sauce, garlic, coriander and cayenne pepper blend, I just used the cooking method, as I often do because it guarantees a perfect med-rare steak every time! I also used a locally raised, grass-fed top sirloin cut.

• Season with salt and pepper (heavily I might add)
• Pre-heat oven to 160 degrees
• Heat grill or cast iron skillet until VERY HOT (like for 5 mins...and make sure to turn on your overhead fans...I didn't do that the first time and I won't forget again)
• Cook steak for 1 1/2 mins on each side
• Transfer to oven (steak can be held in oven up to 40 mins)
• Let set for about 5 mins
• Serve on a bed of baby arugula or any other bitter green

Spiced Peas with Cilantro and Lime - Real Simple magazine (May 2012)

• Boil 2 C frozen peas in salted water - about 3 mins or just until tender - drain and set aside
• Saute 2 cloves garlic (chopped) in 2 T EVOO until fragrant
• Add peas, 1.5 tsp curry powder, 1/4 tsp salt - cook until warm but still retaining firmness
• Toss with 1 tsp lime juice, 1/4 C fresh cilantro

Seasoned Sweet Potato Fries - Sara Gomach (moi!)

• Cut one large or 2 small sweet potatoes into 1/2" rounds
• Toss with: 2 T EVOO, 1.5 tsp all spice, dry chipotle pepper, dry basil, ground garlic, honey and 1 tsp salt
• Roast at 350 for 25 mins or until crispy on the outside and tender in the middle