Black Currant Steak and Basil Mashed Potatoes

The weather is changing. Nights are getting chillier. There is a certain bite to the air that says 'Fall is coming!'

To heck with Fall! I decided to grill today. As it got darker, my refusal to wear long pants or shoes seemed sillier, but I still think that dinner turned out pretty well. Even if I did mess up the grill marks.

Black Currant Steak

serves 2

1/4 cup Black Currant Balsamic, plus more for serving

2 thick steaks, whatever cut you prefer

2 Tbsp butter, melted

Salt and pepper

Mix melted butter and Black Currant Balsamic together in a large dish. Place your steaks in and make sure to thoroughly coat each side. Set aside to marinade for 20 minutes to 4 hours. 

Heat your grill to high. (Oil your grates!) Sprinkle steaks with salt and pepper on both sides. Place steaks on the grill and let cook for about 5 minutes a side. They should be golden brown and a little charred. 

Remove from grill and cover with foil until ready to serve.

Basil Mashed Potatoes

serves 2

1 lb russet potatoes, peeled and quartered

1 tbsp butter

1/4 cup Basil Olive Oil

Salt and pepper

Dried basil flakes

Cover potatoes with water in a medium saucepan. Bring to a boil and cook for about 15 minutes, or they are fork tender. Drain the potatoes and return them to the pan. 

Gradually blend in the butter and olive oil, using a hand mixer or potato masher. Add salt and pepper to taste and garnish with basil flakes.

Now pardon me, but I need to go get a sweater.