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On Board in 20: Blackened Steak & Waffle Potatoes

Welcome to On Board in 20: a recipe series where we share wholesome, family-style meals you can prepare in about 20 minutes. The recipes always contain whole food ingredients and are intended to be brought to the table for family members to build and construct their individual plates as their senses guide them. Along the way, we bring you tips and tricks for speeding up prep and clean up for those busy weeknight meal times.

On Board in Twenty: Steak and Potato Waffles | Food Bloggers of Canada

As the evenings roll in a little earlier and there’s a nip in the air, our family starts to crave real stick-to-your-ribs types of suppers. A steak and potatoes meal evokes all those warm and fuzzy feelings from a home cooked dinner of comfort food. Instead of rounding up the family and spending over a hundred dollars at a steakhouse, you can enjoy the same quality dinner in about 20 minutes at home. Steak, runny eggs and waffle potatoes sounds a lot like breakfast for dinner, which we did here last week, but I promise this board definitely has a more dinnertime feel.

There may appear to be a lot of steps in this recipe but I assure you it comes together quite simply and has a lot of room for customization. There are always things you can be prepping or assembling while other elements are cooking. The key to this Blackened Steak and Waffle Potatoes board is taking advantage of the small appliances you have in your kitchen and putting them to work. Get everything preheating and warming up first.

On Board in Twenty: Steak and Potato Waffles | Food Bloggers of Canada

The steak rub is very simple and can certainly be adjusted to your family’s palate, but the cocoa/coffee combo with a rich steak is a guaranteed hit. You could add garlic or onion powder, cayenne, or dried herbs such as basil or oregano. The key to the rich, blackened crust on the steak is a cast iron pan, on high heat with the coffee/cocoa rub. A soft egg is such a quick and easy way to add a creamy element — like hollandaise or bernaise — without the effort. Little fingers can even just dip their crusty bread for fun if they prefer.

One of my favourite elements of this board is the waffle potatoes. This may need to be tested once or twice with your particular waffle maker. In my case, I have a square double waffle maker with a lid. This will also work with a single round waffle maker with a lid. The key is actually counterintuitive to waffle making: you want to overfill the mould so it squishes together. Mine had to cook for ten minutes to form a crust and come out as one piece. Sometimes people add a beaten egg to the grated potato to help bind the mixture. You could also finely chop some onion if your time is more liberal.

On Board in Twenty: Steak and Potato Waffles | Food Bloggers of Canada

So pour a glass of a deep red zinfandel, carve your prime rib table side and enjoy a blackened steak and potatoes dinner at home tonight in about 20 minutes and, as an added bonus, for a fraction of the cost.

On Board: Blackened Steak & Waffle Potatoes
 
There are a lot of moving parts to this recipe but it really is about keeping busy while things are cooking. I suggest reading through the recipe once to get a feel for the timing of things and all of the ingredients. Utilize your oven timer and/or phone timer to ensure proper cooking of steak and eggs.
Serves: 4
Ingredients
  • 2 bone in, prime rib steaks
Recommended Reading:  On Board in 20: Sticky Greek Chicken & Cauliflower Couscous
Steak Rub
  • 1 tablespoon olive oil
  • 1 tablespoon dutch processed cocoa
  • 1 tablespoon fine ground espresso
  • 1 tablespoon smoked paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
Potatoes
  • 2 russet potatoes
  • 2 small to medium yams
  • 1 teaspoon butter
  • 1 to 2 tablespoons sour cream
  • 1 tablespoon chopped scallions (for garnish)
Salad
  • 2 small red/butter leaf lettuce heads
  • 1 handful tomatoes (about 4 to 6 small ones), cut into wedges
  • 1 lemon (see dressing)
  • 2 radishes, thinly sliced
Salad Dressing
  • ¼ cup cream
  • 2 tablespoons sour cream
  • 1 garlic clove, grated
  • juice of half a lemon
  • pinch of salt
Accompaniments
  • 4 eggs
  • 2 dinner buns, cut crosswise and then into sticks
Instructions
  1. Prep: Boil a kettle. Preheat oven to 350℉. Heat a heavy cast iron pan over high heat. Plug in and warm up waffle maker. Set toaster oven to broil (or pull out toaster).
  2. While everything is pre-heating, mix the spices together in a small bowl. Rub steaks with olive oil and then generously apply spice mixture to both sides. When cast iron pan is smoking, add steaks. Cook 3 minutes on one side, flip and add butter. Baste with the butter and leave another 3 to 5 minutes. Then place pan in oven to finish until desired doneness is reached, about 5 to 10 minutes.
  3. When kettle boils, pour water into small saucepan. Gently lower eggs and set timer for 6 minutes. Remove eggs and place into cold water ice bath.
  4. Grate potatoes/yams. Give the grated potatoes a hard squeeze to release any water. This makes for a crispier outer crusts. Lightly butter waffle maker and add shredded potatoes (overfilling is okay) and press down hard. Compressing will help them stick together. If using a waffle maker that only makes one small one, you may have to do this step twice. My waffle maker makes two at a time and that's enough for us.
  5. To make salad dressing, combine cream, sour cream, garlic, lemon and salt in a squeeze bottle. Shake and set aside.
  6. Brush bread with butter or oil and toast or broil in toaster oven or oven.
  7. To assemble board: Rinse and cut small heads of lettuce in half and lay on board. Lay both steaks down. If desired, cut steak into strips or do this table side. Put eggs in egg cups, cut tops off and place tops and bottoms (bottoms are in egg cups) on the board. If making two potato waffles, cut each one in half, place on board and add dollop of sour cream. Garnish with scallions. Scatter tomatoes and radishes to fill holes. Squeeze dressing over lettuce. Garnish with pea shoots or fresh parsley.

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Lisa Bolton is the creator, writer and photographer behind Food Well Said, her blog about bringing thoughtfully prepared, whole food recipes. She lives in the Lower Mainland of BC and you can reach her on Instagram, Twitter, Pinterest and Facebook.

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