Thursday, May 5, 2022

Garlicky Smashed Potatoes on the Grill

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After my recent post about the Green Chile Flank Steak I had a lot of people ask about my process for making the garlicky smashed potatoes.

Three S's of Smashed Potatoes - Size, Seasoning, Smash

It is a simple method - boil the potatoes until they are fork-tender, smash them, cook them on a griddle, season them and cover them with luscious garlic butter. The trick is to follow the Three-Ss.

  • Size - You can use just about any variety of potato for this, the trick is to use "b-sized" potatoes, which is 1.5 to 2.5" in diameter. We used red bliss potatoes for this batch.
  • Seasoning - A simple SPG rub (salt, pepper, garlic) works the best. I like using my NMT Beef Rub V.2 recipe. For commercial, Fire and Smoke BBQ Company's The Classic is an excellent choice.
  • Smash - You want to smash the potato thin enough to get the maximum flat surface area you can while still leaving the potatoes intact. For me, that works out to about 1/2 inch in thickness. If you smash them too thinly, they will be pulverized. I find that smashing them between a folded deli sheet or wax paper makes smashing and handling them easier.

For me, the easiest way to smash them is with a recessed burger press. Instead of a flat bottom, this press is recessed so I only smash them to about 1/2 inch no matter how hard I press.  Perfect every time. In lieu of this, you can smash them with any sturdy, flat surface - a skillet bottom, a stiff spatula, a plate, you name it.


Garlicky Smashed Potatoes

Published 05/05/2022

Monday, May 2, 2022

Green Chile-Crusted Flank Steak on the Griddle

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This weekend, we made green chile-crusted flank steak with chimichurri, garlicky smashed potatoes, and Mexican street corn. 

Green Chile Crusted Flank Steak with Chimichurri cooked on the PK Grill
Green chile-crusted flank steak with chimichurri, garlicky smashed potatoes, and Mexican street corn.

When I enjoy a meal out at a restaurant, I often like to recreate it at home. Last week, Alexis and I went out to dinner with our older son, his girlfriend, and some friends at Point B on their opening day. We saw that they offered all sorts of boards (charcuterie and otherwise), so we were excited to try them out.

There I got the steak with chimichurri, smashed potatoes, and elote. The steak was tender and it was tasty with the chimi. The potatoes were nicely roasted medallions. I'm always a sucker for elote. The place has a ton of potential, and we are looking forward to going back to try out their boards. 

Steak and Chimichurri from the newly opened restaurant, Point B, in Knoxville

I thought it might be hanger steak. The waiter asked and was told it was flank steak, but I'm pretty sure it was a hanger. The shape was nothing like a flank unless it was a super thick one cut in steaks lengthwise. That said, I love flank steak, so that's what I used when I did my spin on this meal.

Griddled Flank Steak with Chimichurri

I dry-brined the flank steak with my Green Chile Steak Seasoning recipe and then grilled it on a griddle on the grill to get that broad, crispy crust. The kosher salt, black pepper, garlic, shallot, green chile, cumin, and coriander give it a deep flavor. If you don't feel like making the rub, pick up a jar of Albukirky's Green Chile Seasoning, it's fantastic stuff. I used a variation of Steven Raichlen's The Real Chimichurri because I like my chimi to be more like a light dressing than a thick condiment. 

More details and photos are after the recipe.

Green Chile Crusted Steak with Chimi

Published 05/01/2022