Sorry I’ve been missing for so long! I recently spent about four days in the wilderness with my sixth graders as a chaperone and I didn’t do so much cooking when I got home as I was too busy napping! Anyway, I’m back, with lots of great food to share.
Coffee encrusted steak is SO good and super easy! It is basically two ingredients for the steak, and another three or so for the potatoes. The whole recipe takes hardly any prep or time. Perfect for a busy weeknight. I got it from the rachel ray website and its definitely a keeper.
I have made this a few times but this last time, I er, overcooked the steak as I was too busy tending to my farmville farm to realize it was done! That’s truly sad, and the reason why the steak looks a tad grey. Sorry! Mike still liked it but I thought it was way too dry for me. Next time I will not farm while cooking, I promise!
Coffee Encrusted Steak
steak of your choice
equal parts of ground coffee and steak seasoning (about 2 tbsp of each)
Preheat the oven to 400 degrees. In a small bowl, mix together the coffee and steak seasoning. Rub all over the top and bottom of the steak. Preheat some olive oil in a nonstick, oven-safe pan. Sear the steak for about 8 minutes on each side. Pop into the oven and cook, covered with foil for another ten minutes or so. Use a thermometer to be sure it is the correct temperature for your liking. I usually undercook the steak and we have to stick it back in, but not today! Today I overcooked it! Oh well!
Mashed Sweet Potatoes
2 sweet potatoes, peeled and cut into equal sized cubes
1/2 c. buttermilk
2 tbsp chives (fresh is best)
2 tbsp. butter
Boil the sweet potatoes in water for about 20 minutes or until they are easily pierced with a fork. Drain. Add the remaining ingredients and mash with a potato masher. Add more butter and buttermilk if the potatoes are too chunky for your liking. Serve with the steak. It’s so good!