Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes

Sometimes I wonder what I should post here on my blog and what I shouldn’t. Should I wait for a “great” recipe? Should I wait until everything on the plate is perfect? I think the answer is “no”. Tonight’s dinner was yummy! The T-bone steak was mainly for Travis but he shared a few bites with me (which is all that I wanted anyway). He decided to go play some basketball with Devin after I started cooking. By the time he grilled the steak, the broccoli (which had been staying warm on a low temperature) was slightly overcooked….but it didn’t stop us from gobbling it all up! It wasn’t perfect but it tasted good!

Here is the large T-bone waiting for seasoning.

The broccoli, right before I put the top on it so that it could steam.

Cooked, diced sweet potatoes.

Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes

Ingredients

  • 1, 1.5 pound T-bone steak
  • 4 cloves garlic
  • Kosher salt & pepper
  • 1 large head of broccoli
  • 3 average sized sweet potatoes
  • 2 tablespoons of unsalted butter (divided)
  • 1/2 cup lowfat sour cream
  • 2 tablespoons of chives

Preparation

  • For the steak: place the steak on a plate or platter. Sprinkle on both sides with salt and pepper. Crush the garlic with a garlic press using 2 cloves for each side of the steak. I use a fork to distribute the garlic over the steak and kind of press it into the steak. Let it sit out at room temperature for 30 minutes. Grill to desired doneness (we like medium-rare).
  • For the broccoli: Wash broccoli. Cut the stem ends off. Using a vegetable peeler, peel the outer layer off of the stem section. Slice the stem into rounds, then cut into florets. In a large sauce pan add about a 3/4 cup of water, bring to simmer and add broccoli. Add 1 tablespoon of butter and some salt and pepper. Put a top on the saucepan and let it simmer for 8-10 minutes.
  • For the sweet potatoes: Peel and dice potatoes. Add to a pan with cold water and then bring to a boil. Simmer until they are fork tender, drain. Add 1 tablespoon of butter, sour cream and salt and pepper, then mash. When ready to serve sprinkle with chives and stir to combine.
Had to take a picture of the chives. I love their light onion-y flavor!

Dinner time!

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