Preparing Meat for Danish Strip Steak With Duchess Potatoes: Part 1

strip steak

🥗Healthier: chicken breast

💰Cheaper: flank steak

Flank steak offers a more affordable option while still providing good flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: whole eggs

Flaxseed meal can substitute for egg yolks in binding.

Preheat the grill to medium-high heat.

Season the strip steak with salt and black pepper.

Heat olive oil in a skillet over medium heat and add garlic and thyme.

Sear the steak in the skillet for 3-4 minutes on each side until browned.

Transfer the steak to the grill and cook for an additional 4-6 minutes for medium-rare.

Remove the steak from the grill and let it rest for 5 minutes before slicing.

Peel and chop the potatoes into chunks and boil in salted water until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Mash the potatoes and mix in butter, heavy cream, nutmeg, and egg yolks until smooth.

Spoon the potato mixture into a piping bag.

Pipe the potatoes into decorative shapes on a baking sheet.

Bake the duchess potatoes in the oven at 400°F until golden brown, about 15-20 minutes.

Serve the sliced steak alongside the duchess potatoes, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens