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Archive for March 3rd, 2007

Wow the title of this recipe is a mouthful! We made this dish last weekend and it was truly delicious. Steak is steak no matter how you prepare it, so choose your favourite cut. The relish was good enough to eat by itself and the potatoes melted in our mouths!

Recipe Source: Rachael Ray Express Lane Meals

Steaks with Tangy Corn Relish and Super Cheese/Gr. Onion Smashed Spuds
Add a nice bottle of red wine and your meal is now tummy ready! Enjoy!

2 to 2 1/4 lbs red or white boiling potatoes, cut into small pieces
Olive Oil
1 medium onion, chopped
1.5 tbsp – chili powder
1 tsp – cumin
1 tbsp – sugar (used a pinch instead)
Salt & Pepper to taste
4 of your favourite Steaks
Steak Seasoning (whatever you like)
1.5 cups – chicken stock
1.5 cups – frozen corn kernels
2 ounces – cream cheese (used roughly 2-3 tbsp), room temperature
2 cups – shredded cheddar cheese
4 green onions, sliced
1 lime – zested & juiced
1/4 cup – fresh cilantro leaves, coarsely chopped

Boil your potatoes until fork tender.

For relish, put some olive oil in a pan and add onions letting them cook for a few minutes. Then add your garlic, chili powder, cumin, sugar, salt and pepper. Cook for 4-5 minutes, stirring frequently until the onions are golden and softened. Add the chicken stock and bring to a boil. Add the corn and continue to cook for about 2-3 minutes or until the liquids have reduced by half.

While the relish is cooking, get your steaks ready for the grill and cook them to your liking.

Meanwhile once your potatoes are ready, drain and smash with a masher. Add in the cream cheese, chedder cheese and green onions. Season with some salt & pepper. Remash, taste and adjust seasonings. (it was at this point I added in a little margarine for extra creaminess!).

To the corn relish add the lime zest, lime juice and cilantro. Stir to combine and taste to adjust with salt & pepper if needed.

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