As we enter the super-hot weather season, we naturally crave simpler dishes that are a cinch to cook. We want to be in and out of the kitchen in under an hour, from prep to serving, but still produce restaurant-quality meals. Sounds impossible? It isn’t.
For the next few weeks, we’ll share recipes for meals that anyone can execute regardless of their cooking skill level. Today’s recipe has three components, and when plated looks like you’ve spent hours in the kitchen!
2 x 8-ounce rump steaks
1 cup of corn kernels
¼ cup butter
2 tablespoons olive oil
2 tablespoons Butcher Block Private Label steak seasoning blend
2 teaspoons salt
2 teaspoons cracked black pepper
1 teaspoon fresh thyme leaves
¼ teaspoon cinnamon
2 medium-sized sweet potatoes
2 cloves of garlic, minced
1 large tomato, diced
1 bunch pak choi, chopped
Salt for boiling the potatoes, to taste
Peel and cube the sweet potatoes, and cook in boiling salted water until tender. Drain and then mash with the butter, cinnamon and a teaspoon each of black pepper and salt. Set aside.
Combine the Butcher Block steak seasoning with a tablespoon of the olive oil and massage into the steaks, ensure that both sides are enrobed in the marinade. Let the steaks marinate for 30 minutes before cooking.
Cook steaks in a cast-iron skillet set over high heat. Cook for four minutes, then flip and reduce heat to medium. Cook for four more minutes. This results in a medium steak. Adjust cooking time to get the desired doneness. Remove from the skillet and allow to rest for ten minutes before slicing.
While the steaks rest, prepare the sautéed vegetable medley. Heat the remaining olive oil in a large skillet over medium-high heat. Saute the garlic and thyme for a minute, then add the chopped pak choi, tomatoes, and corn. Cook until the greens are tender, approximately four minutes.
Slice the steaks against the grain and serve alongside the mashed potatoes and sautéed veggies.
Photos: Marley Spoon