Grilled Steak with Mashed Potatoes and Green Salad

Ingredients

• Lean sirloin steak 6 oz
• Potatoes 1.5 cups
• Skim milk 0.25 cups
• Mixed green salad 2 cups
• Olive oil dressing 1 tbsp
• Salt to taste
• Black pepper to taste
• Butter 1 tbsp

Method

1. Prepare the potatoes. Peel the potatoes and cut them into evenly sized chunks, about 1 to 2 inches each. This helps them cook evenly.
   Tip: Cutting potatoes into similar sizes ensures they cook at the same rate.
2. Cook the potatoes. Place the chopped potatoes into a pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 15 minutes.
   Tip: Start with cold water to ensure even cooking.
3. Prepare the steak. While potatoes cook, pat the steak dry with paper towels. Season both sides generously with salt and black pepper. Let it rest at room temperature while the potatoes cook.
   Tip: Drying the steak helps achieve a good sear.
4. Grill the steak. Heat a grill pan or skillet over medium-high heat until very hot. Place the steak on the pan and cook for about 4 minutes on each side for medium-rare, or longer if you prefer it more done. Avoid moving the steak while cooking to get a nice crust.
   Tip: Use tongs to flip the steak gently; avoid piercing it to keep juices inside.
5. Rest the steak. Remove the steak from the heat and place it on a plate. Cover loosely with foil and let it rest for 5 minutes. This allows the juices to redistribute, making the steak juicy and tender.
   Tip: Resting is key for a juicy steak.
6. Mash the potatoes. Drain the cooked potatoes and return them to the pot or a bowl. Add the skim milk and butter (if using). Mash with a potato masher or fork until smooth and creamy. Season with salt to taste.
   Tip: Warm the milk slightly before adding to keep potatoes hot.
7. Prepare the salad. Place the mixed greens in a bowl. Drizzle the olive oil dressing over the salad and toss gently to coat all leaves evenly.
   Tip: Add dressing just before serving to keep greens crisp.
8. Plate and serve. On a plate, arrange the grilled steak, a generous scoop of mashed potatoes, and the dressed green salad. Serve immediately and enjoy your balanced meal!
   Tip: Garnish with a sprinkle of fresh herbs if desired.

Pro tips

• Let the steak come to room temperature before cooking for even doneness.
• Use a meat thermometer if unsure: 130°F (54°C) for medium-rare.
• Peeling potatoes is optional if you prefer a more rustic mash.