with Sweet Potato Chips & Onion Hash
*** This is the very first ever SHC blog post! ***
Last night’s dinner was a beautiful porterhouse steak, seasoned with Montreal Steak Seasoning, Sweet Potato Chips, and an Onion, Mushroom, and Cabbage Hash with a secret spice blend. Very delicious, healthy, and minimal washing up!
Now for the breakdown…
The first step is to season up your porterhouse steak. Give the meat a light oiling with extra virgin olive oil making sure you oil both sides. Then apply the seasoning. For these porterhouse steaks I used a Montreal seasoning. Okay, okay, it was store bought, but if you want to make your own, here’s a recipe.
At this point, head out to your grill and light it up to preheat to a medium-high level. You’re going to want to use both the hotplate and the grill.
To prepare your side dishes, all you need to be able to do is cut up vegetables. Start with some sweet potato. You’ll need to chop it into French fry sized sticks. In this case my sweet potatoes were a little odd-shaped so I ended up with shorter ones than normal.
Next, dice up some brown onions, mushrooms and cabbage and season them with minced garlic (you can see in the pic that I like minced garlic A LOT!), salt, pepper, and a little secret: smoked paprika. Paprika has long been a favourite of BBQers the world over. Smoked paprika lets you sneak in some delicious smokey flavours in food cooked on your grill.
Once this is done, you can move out onto your grill. It will be ready by now. The trick to getting your sides right is zoning and timing. Firstly, pour some olive oil onto your grill and use a metal spatula to make sure the oil coats the hotplate. Then put on your sweet potato. You’ll need to give this roughly a ten to fifteen minute head start to ensure that the chips cook all the way through. Once this is done you can put the hash on the other side of the hotplate while the chips are finishing off. The hash will only take a few minutes.
With your hash on, it’s time to start cooking the porterhouse steak. You’ll be able to put them straight onto the hot grill as you’ve already oiled the meat.
The time it takes for the steaks to be ready will depend on two things: how hot your grill is and how think your steak is. As a rule of thumb, I like to cook my steaks just until I start to see bubbles of moisture or even blood start coming through on the top side. Then I flip them and give them the same amount of time on the other side. This reliably gives me a medium-rare steak every time.
One thing you’ll notice is just how much the food will cook down when it’s done. I’ve included the photo above to show you just how much. Keep this in mind when you’re preparing your food. I’ve only cooked for two in this meal and that whole bowl of onion, mushroom and cabbage has cooked down to what you see above.
And here’s the finished product! How good does that porterhouse steak look? I can tell you, it was nom nom nom.
I really need to buy some better dishes, don’t I!?