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Fancy Up Your Steak and Potatoes

We’ve got nothing against a classic dish of steak and potatoes, but sometimes here at NYMM we want to switch things up. So to do just that, this week we’re substituting the usual mashed potatoes with a
cauliflower and crispy pancetta mash that’s sure to please – especially if you aren’t comparing every bite to mashed potatoes. We’re pairing it with balsamic glazed asparagus and mustard marinated skirt steak.

The asparagus and steak work with a variety of different flavors, so feel free to experiment. Last week we made steak with chimichurri sauce, so substitute that for the mustard marinade if you desire! After all, a classic isn’t really a classic unless it’s been made over a million different ways, right?     

Cauliflower Mash


  •      1 large head of cauliflower
  •      ½ cup shredded cheddar cheese
  •      3 tbsp. parsley, chopped
  •      ½ cup pancetta, diced
  •      ½ cup scallions, thinly sliced
  •      4 cloves garlic, chopped
  •      ¾ tsp. salt, plus additional
  •      ½ tsp. pepper


  1.     Fill a large pot with water and set to boil.
  2.     Place chopped pancetta into a small pan over medium to medium-high heat. Cook for about 10 minutes, stirring every so often, until crispy and dark in color.
  3.     Separate heads of cauliflower into small pieces (they will be going in the food processor).
  4.     Add cauliflower to boiling water. Cook for 6-7 minutes, until cauliflower softens but still holds shape.
  5.     Drain cauliflower and allow to cool slightly.
  6.     Place cauliflower, cheddar, garlic, salt and pepper into food processor. Puree to desired consistency.
  7.     Transfer pureed cauliflower to bowl. Add scallions, pancetta, parsley and salt to taste.

Mustard-Marinated Skirt Steak


  •      2 lbs. skirt steak
  •      ¼ cup Dijon mustard, more if necessary
  •      ½ tsp. pepper
  •      Squeeze of lemon juice
  •      4 garlic cloves, minced
  •      Salt if necessary


  1.     Coat steak evenly with Dijon mustard (mine had 120 mg of salt per tsp. so I didn’t add any salt).
  2.     Add pepper, garlic and lemon juice.
  3.     Allow to marinate for anywhere from 30 minutes to 4 hours. The longer the better.
  4.     Heat large pan over high heat.
  5.     After allowing pan to heat add steak and cook over medium-high heat for about 5-6 minutes per side.
  6.    Slice steak against the grain and serve immediately!

Oven-Baked Asparagus with Balsamic Glaze


  •      1 bunch asparagus (thin stalks preferable)
  •      3 garlic cloves, minced
  •      1 tsp. salt
  •      ½ tsp. pepper
  •      1 cup balsamic vinegar
  •      ¼ cup sugar


  1.     Heat small saucepan over medium heat. Add balsamic vinegar and sugar, stirring until sugar is dissolved.
  2.     When the mixture comes to a boil, set heat to low and allow to simmer for 15-20 minutes until mixture thickens and coats the back of a spoon.
  3.     Heat oven to 400 degrees F.
  4.     Place the asparagus on a sheet pan and coat evenly with olive oil, garlic, salt and pepper.
  5.     Bake asparagus for 10-15 minutes depending on thickness and desired doneness.
  6.     Drizzle balsamic glaze over asparagus and serve immediately.

Title and Body Images By Josh Guirguis

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