One of my favourite meals is steak. I don’t care if there’s a side dish – a plate of meat is all it takes. However, throw in a nicely done potato, mushrooms, onions and even a vegetable for color, and you have yourself one hell of a meal!
Last night we did grilled beef tenderloin, with a side of parmesan crusted smashed potatoes. The tenderloin was simple – rubbed with extra virgin olive oil and sprinkled with Montreal Steak Spice and grilled over high heat.
The potatoes, equally simple. Cook the potatoes ahead of time until fork tender and let them cool. When it’s time to put on the meat, flatten the potatoes (I use the blade of my knife, but a plate would do), rub the potatoes with some olive oil, sprinkle with seasoning (I used a Cajun spice blend) and place directly on the grill. Flip the potatoes once, putting them on the upper rack, cover with freshly grated parmesan and let them crisp up for 8-10 minutes.