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SERVES:
4

INGREDIENTS:

4 10-ounce strip steaks
Salt and pepper for seasoning steaks
2-3 tsp olive oil for searing steaks

1 – 1 1/2 pounds baby potatoes
Approx. 1/4-1/3 cup sour cream
Approx. 3-4 Tbs horseradish
Salt and pepper to taste

1 pint cherry tomatoes
3/4 – 1 cup chopped green onions
1 large minced clove garlic

PROCEDURE:

Get the baby potatoes going in a pot on the stove top, in just enough water to cover, and take a minute to finely mince a large clove of garlic and chop about 3/4 - 1 cup green onion.

Once the potatoes are cooked through, drain them well and use a potato masher to smash them.....add sour cream and horseradish to taste....add some chopped green onions if you like, add salt and pepper and stir to combine....then put a lid on top to keep them warm.

To cook the steaks, add a tiny splash of oil to a large heavy bottomed pan or cast iron skillet, on medium high heat, and add the salt and pepper seasoned steaks to that.

Make sure the pan is nice and hot before adding the steaks and, if you have one, it's a good idea to use a splatter screen, to help keep the stove clean.

Brown both sides of the steaks nicely……you might have to flip them over a couple of times and adjust the heat to cook them to your liking.

Once the steaks are cooked to your liking, take them out of the pan……let them rest on a clean plate, add a little more oil to the pan and add the cherry tomatoes.

Stir those around, cooking them on medium high heat to blister the outside of the tomatoes, add the rest of the chopped green onions, garlic and a little more oil....cook that for a minute or so and it is time to eat.

HINTS:

Cook the steaks outside on the grill instead and sauté the garlic, green onions and cherry tomatoes in a pan in a little olive oil on the stovetop.