Grilling this weekend? Try this KC Strip recipe with these special mashed potatoes. They’re extra-specially creamy and they melt in your mouth.
Grilled K.C. Strip with Blue Cheese Mashers
(Serves 4)
4 10 oz. K.C. Strip Steaks
Salt and Pepper
4 large Russet (Idaho) Potatoes
4 Tbsp. Cold Butter cut into pieces
1 to 1½ Cups Heavy Cream, boiling
2 oz. Blue Cheese
Salt and Pepper
Sometimes, when you have a beautiful steak like this, the best thing to do is nothing at all. Salt and pepper both sides and grill to medium, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks. Serve with mashed potatoes and enjoy.
Peel the potatoes and cut into thirds. Each piece should be roughly the same size and shape, to cook evenly. Place in a pot with enough water to cover and add a Tbsp. of salt and bring to a boil. When the potatoes are tender, drain and place on a sheet pan in a 350 degree oven for five minutes to remove any residual moisture. Start cooking the steaks at this point. Rice the potatoes in a ricer or food mill (you can do this with a hand masher or in a mixer but the consistency is not as fine). Add the butter and stir until the butter is melted, add the cream and blue cheese mix to combine. You may need to add a little more cream depending on the size of the potatoes.
Voila! A beautiful meal is born!
Let me know how you like it.
