Garlic-Rosemary Steak With Mashed Potatoes and Mustard Greens – $10 or Less Meal

I was looking through bon appetit magazine (September 2012 issue) when I found this recipe and it looked DELICIOUS….but I just assumed it would be way out of my $10 or less budget. Then I looked at it again and thought, I bet I can alter this a bit, get it in our price range and still make it taste good….which I did! Don’t let the long directions fool you, it’s easy and doesn’t take that long to make. And the rosemary oil is so easy and delicious…I’m planning on making it for Christmas gifts and putting it in pretty glass containers from Goodwill!

*The rosemary oil needs to steep for at least 2 hours. It takes all of 5 minutes to prep, which you could do before you go to bed and let it sit overnight….the longer it steeps, the more flavorful it will be. And it’s so good, I’m planning on using it with pork chops and chicken.

The original recipe calls for hanger or flank steak but that was way out of my budget. London broil was on sale at Safeway for $3.99 lb, so I used that instead. And it called for cutting the meat into 6-oz steaks, which I shaved down to 5 oz sizes…which was plenty with the mashed potatoes and greens.

The price for the steak, potatoes and mustard greens cost me $9.99 for a family of four.

GARLIC-ROSEMARY STEAK

Ingredients:

• 3/4 cup plus 7 tablespoons olive oil, divided
• 1/3 cup 1″ pieces rosemary sprigs
• 1 1/2 lb London broil, cut into 4 5-oz steaks
• Kosher salt, freshly ground pepper
• Coarse sea salt (or use Kosher)

Directions:

For the rosemary oil-Heat 3/4 cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140 degrees, about 2 minutes. Let steep at room temperature for at least 2 hours or cover and chill overnight. Strain oil, discard rosemary. Set rosemary oil aside. (I personally kept the rosemary in the oil and didn’t strain it so it would look “pretty”….but you don’t want to eat a sprig!)

For the steak-Rub steaks with 1 tablespoon olive oil, season generously with kosher salt and pepper. heat 2 tablespoons oil in a large heavy skillet over high heat until it begins to shimmer. Quickly sear steaks on all sides and transfer to a cutting board (they will still be quite rare; you’ll finish cooking them shortly). Let rest for 10 minutes. Clean and dry skillet.

Cook remaining 4 tablespoons oil and garlic in skillet over medium heat, turning occasionally until garlic is dark brown but not burnt, 3-4 minutes. Remove pan from heat, discard garlic. (I didn’t toss my garlic cloves…I pulled out with a slotted spoon and set aside to add back in later). Transfer 2 tablespoons garlic oil to a small bowl; reserve.

Cut steaks against the grain into 1/2”-thick slices. Heat remaining garlic oil in skillet over medium heat until it shimmers. Add half of sliced steak to skillet and cook, turning once, until cooked to desired doneness, 1-2 minutes for medium-rare. Add 1 tablespoon rosemary oil; toss. Transfer steak and oil to a platter. Repeat with reserved garlic oil, steak and 1 tablespoon rosemary oil.

Sprinkle with sea (or kosher) salt and drizzle with more rosemary oil, if desired. *I added my rosemary sprigs and cooked garlic cloves to the platter. Looks pretty.

MASHED POTATOES-

Ingredients:

• 3 large potatoes
• 1/2 cup milk
• 2 tablespoons butter
• salt and pepper to taste

Directions:

Cut potatoes into chunks and boil till soft when poked with a fork. Drain. Add milk and butter, whip. Add salt and pepper to taste.

MUSTARD GREENS-

These have a bite to them! But they taste so good with the mashed potatoes and steak. They have (to me) a mustardy-horseradish taste.

Ingredients:

• 1 bunch mustard greens (you can actually use any green you like with this recipe-kale, collard greens, chard, turnip greens)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• salt and pepper to taste

Directions:

Wash and drain greens. Coarsely chop, discarding the bigger stems. Heat butter and oil in large skillet. Add the garlic and ginger. Toss the greens in and cover. Let cook to desired texture…I cooked mine for about 5 minutes until it became pretty wilted. Trig (our video expert and food taster-among other things), said he’d cook it a little less and have it “crunchier”. Season with salt and pepper.