Steak and ‘smashed’ potatoes - Metro US

Steak and ‘smashed’ potatoes

Four-Tomato Salad
The contrasting colours and textures of the tomatoes in this salad are what makes it so sensational.

If you can find grape tomatoes, they are even sweeter than cherry tomatoes and have a great texture. Don’t forget that tomatoes contain lycopene, an antioxidant that helps in the fight against prostate cancer and heart disease.

Prep Time:
15 min
Serves 4

• ½ cup sun-dried tomatoes, rehydrated.
• 2 cups sliced field tomatoes
• 2 cups halved red or yellow cherry tomatoes
• 2 cups quartered plum tomatoes
• 1 cup sliced sweet onion, such as Vidalia, Walla Walla or Spanish
• ½ cup chopped fresh basil or 2 tsp dried basil
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 ½ tsp minced fresh garlic
• ½ tsp granulated sugar
• pinch freshly ground black pepper

Place the tomatoes, onion and fresh basil in a serving bowl or on a platter.
Whisk the vinegar, oil, garlic, sugar and pepper together. Pour over the salad. Serve Immediately.

Tex-Mex Flank Steak with Corn Salsa
With the sauce and corn salsa accompaniment, this is a great Southwestern dish.
Sautéing the corn gives it a barbecued flavour. Be sure to allow time for marinating the steak. Leftovers taste just as good the next day; either reheat gently or serve at room temperature.

Prep Time: 10 min
Cook Time: 25 min
Serves 6


• 1 cup barbecue sauce
• ¹/³ cup cider vinegar
• 2 Tbsp molasses
• ¼ tsp hot pepper sauce
• 1 ½ lb flank steak
• 1 cup canned corn kernels, drained
• 1 cup diced red bell pepper
• 1 cup canned black beans, drained and rinsed
• ¹/³ cup chopped green onion
• ¼ cup chopped cilantro or parsley


Whisk the barbecue sauce, vinegar, molasses and hot pepper sauce in a bowl. Place the flank steak in a shallow, non-reactive baking dish and pour the sauce over the steak. Cover with plastic wrap and refrigerate for 2 hours or overnight.

For the salsa, spray a non-stick skillet with cooking oil. Place over medium heat, and sauté the corn and red pepper until the corn begins to brown, about 5 minutes. Stir in the beans, onion and cilantro. Set aside.

Remove the steak from the marinade, and set the marinade aside in a small saucepan.

Preheat the barbecue or a non-stick grill pan to medium-high and spray with cooking oil. Cook the beef over medium-high heat for 5 to 8 minutes per side, or until it’s done to your liking.

While the steak is cooking, bring the reserved marinade to a boil and boil for 5 minutes. Serve the steak with the sauce and salsa on the side.

Smashed Potatoes
We all love mashed potatoes, but if you’ve never had a “smashed” potato, you’re in for a treat. Seasoning and baking turns these flattened potatoes into a crispy, delicious dish.

Prep Time: 5 minutes
Cook Time: 45 minutes
Serves 4

• 8 small red or white potatoes
• 2 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• ¼ tsp garlic powder
• pinch paprika
• pinch salt
• 3 tbsp finely chopped fresh parsley

Preheat the oven to 400ºF. Line a baking sheet with foil and spray with cooking oil.

Place the potatoes in a saucepan, cover with water and bring to a boil. Boil for 15 minutes, or just until fork-tender. Drain and place on the prepared baking sheet. With the palm of your hand, press the potatoes flat, trying not to break them (cracks are normal).

Brush with 1 tbsp of the olive oil.

Combine the cheese, garlic powder, paprika and salt in a small bowl. Sprinkle half the mixture over the potatoes. Bake for 15 minutes.

Turn them over, brush with the remaining olive oil and sprinkle with the remaining cheese mixture. Bake for another 15 minutes. Garnish with the parsley.

Rose Reisman is an author, media personality, nutritionist, and the inspiration behind a fresh food delivery service, Personal Gourmet, and new website, The Art of Living Well. Visit Rose at rosereisman.com & personalgourmet.ca

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