Sirloin steak with Garlicky Mashed Potatoes

Steak?? Medium Rare?? Geez….I cannot imagine how an Indian could eat some meat that is pink in the center…But, to each their taste 🙂 I don’t eat meat, and so I don’t mind if its pink centered, or any other color. But, my husband loves it. Its something he discovered very recently, and he loves to have a Steak dinner. Except, we can’t go to a steak house for dinner, mostly because I would hardly get anything to eat there. We’ve tried it once, and he couldn’t enjoy his meal, just because I only had a side salad and dessert.

This week, when we went grocery shopping, I saw him eyeing a steak with yearning, and caught him in the act. I offered to make a restaurant style steak dinner for him @ home. I figured if I could read and attempt, recipes that I hardly ever heard of, I could definitely pull off steak. I read up on it, and came up with my own marinade, and marinated it. As a side, I decided to make Garlicky Mashed Potatoes by Mark Bittman, mostly so that I could send it over to IHCC – Garlic Breath this week.



1 boneless top sirloin NY style cut

1 piece ginger

2 cloves garlic

1 tbsp lemon juice

1 tbsp soy sauce

1/4 tsp cayenne pepper

1/4 tsp cumin powder

1/4 tsp coriander powder

2 tbsp olive oil + 2tbsp olive oil

1 sprig mint

1/4 cup cilantro




Combine all the ingredients in a blender and blend into  a smooth paste. Pour into a ziptop bag and place the steak in it. Marinate anywhere from 2 hours to 8 hours.

Once marinated, remove steak from marinade and place in a nonstick pan, with the remaining 2 tbsp olive oil over medium high heat. Meanwhile, preheat oven to 350 degrees…Sear both sides of the steak in the pan, transfer to a baking dish lined with foil and set in the oven for 10 minutes.

Remove from oven and let it rest for 5 minutes until the juices redistribute. Serve with garlicky mashed potatoes.

Garlicky Mashed Potatoes, from ‘How to Cook Everything‘ by Mark Bittman


1 lb yukon gold potatoes diced

1 whole head of garlic peeled + 2 tsp minced garlic

2 tbsp butter

3/4 cup milk




Put the cut up potatoes(I used them with skin, the skin can be peeled if desired) and the garlic cloves in a deep pot and cover with cold water. Add a pinch of salt and bring to a boil. Boil until the potatoes are fork tender. Drain the potatoes well.

In the same pot, add the butter, milk and the 2 tsp of minced garlic and sprinkle with salt and pepper. When the butter is melted, remove the pot from the heat. Add the potatoes in to the milk mixture and mash. Taste, adjust seasoning and serve.

Verdict: The steak was perfectly cooked, not overdone. Next time, we should marinate it a little longer(I left it on only for about an hour), so that the spices can penetrate the meat even better. Since its the first time, we bought a cheaper steak, next time we will try the filet mignon – courtesy my dear husband. I loved the mashed potatoes, garlicky and creamy. I even fed it to my 10 month old son, who seemed to like it. I have a garlic loving about that? 🙂

I wanted to actually make roasted garlic soup, for this weeks IHCC, but ended up with the garlicky mashed potatoes instead. Not what I expected, but still delicious. So, here goes my ‘Garlic Breath’.


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  1. Those sound and look like a great mashed potatoes! My husband would love them, he’s such a meat and potatoes guy. On my to do list for sure.

  2. Much better to have a garlic loving son than a garlic hating son! (That would be disastrous.) The mashed potatoes sound great!

  3. Those mashed potatoes are making my mouth water just thinking about them. An entire head of wonderful garlic sounds like a great addition to mashed potatoes. What a lovely meal:)

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