Grilled Steak and Aspargus Dinner for Two
Submitted by Holly Ledoux
Steak is such a tasty dinner that does not require much preparation. I love to pair steak with aspargus and mashed potatoes. This recipe is gluten free.
In order to make this dinner we must follow a couple different preparation instructions. I will take you through all of the steps.
This is a homeade recipe that can be altered to your liking.
- 2 cherry red T-Bone Steaks
- salt and pepper
- 4 large yellow potatoes
- 2 tbsp butter
- 1/4 cup sour cream
- 1/4 cup milk
- 1 bundle of slim-bottom asapargus
- 2 tbsp olive oil
- Start by taking out the steak 10 minnutes before grilling to allow for the meat to warm up so that the steak is more tender when grilled.
- Season the steak with a light-medium sprinkle of salt and the same for pepper, and pat it into the meat.
- While waiting for the steak to warm up, put a medium sauce pan filled halfway on the stove and bring to a boil.
- Peel and cut the potatoes in quarters while the water is heating up
- Once the water is boiling, place the quartered potatoes in the pot, and boil for about 20 minutes, or until the potatoe slides off the fork when you prode it
- Ready the asparagus by coating each one in olive oil, and a light sprinkle of salt and pepper.
- Afer placing the potatoes in the pot to boil, heat the gril up on medium and place the steaks on. Each side takes between 2-5 minutes depedning on how thick the steak is and the preferred level of cooking (rare, medium, well done) Make sure you flip the steak at the time that fits your preferred steak style.
- Place the asapargus on directly after the steak; if there is a second grill rack above the steak I recommend laying them out there.
- After the steak is done, take those off and the asparagus off the grill.
- The potatoes should be cooked, and therefore can be strained.
- You then whip the potatoes, butter, sour cream, and add a little milk here and there until it becomes a creamy mixture.
- You can then plate the steak, aspargus, and potatos.
This recipe pairs well with red wines.