TOP ROUND Cubed Steak w/ Asapargus & Mashed Potatos...

[nperkins]

Well, I had two cuts of Top Round London Broil steaks, and I was trying to think of how to cook them. Originally I was going to filet them, mallet them really thin, and make an asparagus wrap with them... But the meat cut wasn't good enough, and the baby wasn't liking the meat mallet sounds... So I cubed it and changed the recipe...

Here is what you need (FYI I am AWFUL with actual measurements. I'm a close enough cook)
Beef. Your choice on the cut. I used what I had..
EVOO
Garlic Powder
Seasoned Salt

Asparagus. 1 Bushel will do.
Mustard
Butter
Lemon Juice

Potatos. Your choice of type. I used Red because its what I had.
Butter
Sour Cream
Milk

First the beef. I took it, made thin filets, and then cubed it all. I then put it in a bowl, and put some Garlic Powder, Seasoned Salt, and my EVOO Mix (With Basil & Oregano in it). I then tossed it all up, and set it aside to let it sit.

Next I made the potatos. I peeled and quartered the potatos, then boil them until nice and soft. Then drain the water, and using a hand blender, I mixed in about 1 1/2 tbsp Butter, 1 tbsp sour cream, & about 1/2 cup of milk. This makes the potatos to a very smooth, but flavorful mixture.

Then, I placed the pot with the potatos back on the simmer burner to keep them warm, and moved onto the asparagus.

Blanch the asparagus. If you are not familiar with this method, boil the water to a rapid boil, and then drop all of the asparagus into the pan. Cook for 3-5 minutes depending on size & thickness of the asparagus, then either drain the hot water from the pan and fill with ice water (What I did), or have bowl of ice water ready to drop the asparagus into it. This stops the cooking of it, and gives it a great color.

Then the asparagus sauce. Take 1 tbsp butter and melt it. Then take about 1 tsp lemon juice, and about 1 tbsp of dijon mustard, and mix them all together. Do not pour onto the asparagus until you plate it.

Now the beef. I got the pan on a medium high heat, and dropped the meat into it, and seared it until well done. I let all of the juices reduce, and cook back into the meat. Normally, I would put it on a very high heat, and sear the meat, and only cook it to a rare/medium rare, but I had to make some for the wife as well...

Below you will see the pictures of it all plated up. Normally I would have had a nice red wine with it, but alas, I have no red wine... So I had it with a Boddington Ale.

[jeff]

Looks good.

Do make note.

Over working potatoes will cause the starch to tighten up. Your potatoes if eaten right away ASAP should be ok. however they will quickly turn more and more thick till they pretty much turn into glue.

One of the big NOT TO DO things for potatoes are to blind them or use them in a food processor.
but like I said, if you eat them right away it should be fine. just don't leave any left overs =)

Thanks for the write up!

Any idea what the content of the seasoned salt is?

[nperkins]

I ate the potatos right away, and by putting the milk in, it really helps prevent the "gluing" of the potatos. But I know what you mean. I put my wife's in the fridge b/c she wasn't hungry, and I ate them about 20 minutes ago. Still perfect even cold. :D

I used the OG Lawrys Seasoned Salt. It has salt, sugar, paprika, turmeric, onion, cornstarch, & garlic. Works great as a tenderizer.

[jeff]

Originally Posted by nperkins

I used the OG Lawrys Seasoned Salt. It has salt, sugar, paprika, turmeric, onion, cornstarch, & garlic. Works great as a tenderizer.

The only way that works as a tenderizer is the salt will make your mouth secrete saliva, This in turn helps break down the meat as you eat it.



For some reason many people have been raised to believe "spices" like salt help tenderizer things.