Balsamic Petite Sirloin with Mashed Potatoes and Garlic Butter Green Beans

Night one of the weekly menu. Dinner wasn’t served until almost 9:00 due to some unforeseen circumstances. The steaks were a little overcooked for my liking. They were still tender and flavorful – I just should have pulled them out from the broiler a minute earlier to get the pinkness that I like. Nevertheless, I was able to put out an okay meal – even if we ate and then were ready for bed.

Petite Sirloin

1 16 oz. bottle Ken’s Simply Vinaigrette Balsamic Dressing

3 lbs Petite Sirloin

1 Teaspoon Ketchup

1 Teaspoon Dijon Mustard

The steaks were marinated in a vacuum pouch with 3/4 of the bottle of dressing and Sous Vide for 6 hours at 130°F with my Anova Precision Cooker Pro . From there, I reserved the liquid, pat dry the steak and broiled them on high for 3 minutes.

The reserved liquid went into a pot and was whisked together with the ketchup and mustard. The liquid was brought to a simmer until it reduced by a third to half the amount.

Mashed Potatoes

2 – 3 Cups Yellow Potatoes, skin on, 1 inch dice

2 Tablespoons Butter

2 Wedges Laughing Cow Cheese ( I usually use Cream Cheese, but this is what I had in the house)

1/2 Cup Milk

1/4 Cup Sour Cream

Garlic powder, Onion Powder, Salt, Pepper – to taste

1. Boil the potatoes starting in cold water until they are fork tender. Remove from heat and drain.
2. Return the potatoes to the pot and add the butter and cheese. Mash with a hand masher until all the chucks have been crushed
3. Add milk, sour cream and seasoning and whip with an electric had mixer until combined

Garlic Butter Green Beans

2 Tablespoons Olive Oil

1/2 Vadalia Onion

1 Large Clove Garlic

2-3 cup Fresh Green Beans, trimmed

1/4 Cup Chicken Stock

Garlic Powder, Onion Powder, Salt, Pepper – to taste

1 Tablespoon Butter

1. In a non-stick skillet over medium heat add oil and saute onions until translucent. Add in garlic and saute until fragrant.
2. Add green beans and saute until they become bright in color. Season with garlic powder, onion powder, salt and pepper.
3. De-glaze pan with chicken stock and bring back to a simmer. Cover and let simmer for 3 – 5 minutes, depending on how crisp you like your green beans
4. Remove cover and add in butter. Stir until melted and remove from heat

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