For Creamy Mashed Potatoes: Cook 2lb. peeled and cut Yukon gold potatoes in boiling salted water for 8 to 10 minutes or until fork-tender; drain. Return to pot. Brown ¼ cup Hy-Vee unsalted butter in small saucepan; stir in 1 cup Hy-Vee whole milk. Heat until warm. Add mixture to potatoes; mash. Fold in ½ (8-oz.) container mascarpone cheese and 2 tablespoons chopped Italian parsley. Season to taste with Hy-Vee salt and black pepper. Makes 4½ cups. Cover, and keep warm.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Trust us when we say this avocado chimichurri is our go-to steak topping! It has savory flavors and a kick thanks to the jalapeño, plus everyone's favorite superfood—the avocado.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Creamy Mashed Potatoes | ||
| 2 lbs. Yukon gold potatoes, peeled and cut | ||
| ¼ c. Hy-Vee unsalted butter | ||
| 1 c. Hy-Vee whole milk | ||
| ½ (8-oz.) container mascarpone cheese | ||
| 2 tbsp. Italian parsley , chopped | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste | ||
| Chili-Lime Steak | ||
| 1 (1-3/4-to-2-lbs.) Hy-Vee Choice Reserve beef porterhouse steak, or T-bone steak, 1 to 1¼-inch thick | ||
| 1 ½ tbsp. plus ¼ c. Gustare Vita olive oil, divided | ||
| 2 tbsp. purchased chili-lime seasoning rub | ||
| Avocado Chimichurri | ||
| 1 c. cilantro, lightly packed | ||
| ¾ c. Italian parsley, lightly packed | ||
| 2 tbsp. fresh lime juice | ||
| 1 Jalapeño pepper, seeded and chopped | ||
| 4 clove(s) garlic, minced | ||
| ½ tsp. kosher salt | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| 1 small avocado, seeded, peeled, and diced | ||
Things To Grab
- Paper towels
- Food processor
- Medium bowl
Directions
For Chili-Lime Steak: Pat steak dry with paper towels. Rub both sides of steak with 1½ tablespoon oil; sprinkle and rub with chili-lime seasoning. Let steak stand at room temperature for 20 minutes. Preheat a charcoal or gas grill for direct cooking over medium heat.
For chimichurri, place cilantro, parsley, remaining ¼ cup olive oil, lime juice, jalapeño, garlic, salt, and crushed red pepper in a food processor. Cover and process until minced. Transfer to a medium bowl; stir in avocado. Cover and refrigerate until serving.
Grill steak for 10 to 14 minutes for medium-rare doneness (130 degrees), turning halfway through. Transfer steak to a clean cutting board. Loosely cover with foil; let rest 5 minutes.
To serve, cut steak from bone; slice meat across the grain. Serve with chimichurri and Creamy Mashed Potatoes.
Nutrition facts
Servings
1050 Calories per serving
Amounts Per Serving
- Total Fat: 76g
- Cholesterol: 165mg
- Sodium: 1040mg
- Total Carbohydrates: 50g
- Protein: 41g
Daily Values
0%
Iron 40%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 40%
Recipe Source:
Hy-Vee Seasons Magazine May 2021