Steak Sandwich with Mashed Potatoes and Corn Salad

This was delicious!! It was very much inspired by the Pioneer Woman. I made a goal to cook through her entire cookbook. Although I took some creative liberty in the Steak Sandwich recipe.

Steak and Gravy Sandwich

1 large onion, sliced
1/4 cup butter
2 pounds cube steak, cut into 1" strips
2 Tbls flour
1/4 cup beef broth, close to room temperature
Black Pepper
Worcestershire Sauce

Make sure you use a large enough pan with a flat bottom. You do not want to over crowd your pan. Saute onions and 2 Tbls butter until onions are soft. Set aside. Toss cube steak into saute pan with the rest of the butter. Cook on medium-high for 5-8 minutes, until meat is cooked thoroughly. Add flour to the pan, and cook for 1 minute. Add the onions back into the pan. Add beef broth and stir. Add pepper and Worcestershire sauce. The flour will help turn the broth and sauce into a yummy gravy. We might have added a spoon of sour cream (I add sour cream to everything!! :). If you are topping your sandwich with cheese, you might find adding sour cream to make it a little too rich.

Mashed Potatoes

Big D makes these!! Boil chopped up potatoes until they are soft. Mash with butter, cheese, pepper and sour cream... Yes sour cream!!! Seems simple, but his are much better than mine. I think he sneaks something different in it while I'm setting the table.

Katie's Roasted Corn Salad - this one I actually followed the recipe!

makes 6 cups


8 fresh corn ears
1 red onion (quartered)
2 yellow squash (halved lengthwise)
1 red bell pepper
2 medium tomatoes (ok I skipped the tomatoes, cause I really don't like them)

1/2 cup olive oil
1/3 cup balsamic vinegar
12 basil leaves (cut into chiffonade; stack the leaves on top of one another, roll tightly, and slice across), 1 teaspoon kosher salt
2 garlic cloves (chopped)

Directions: Begin by heating a grill pan (or outdoor grill). Drizzle the grill with olive oil. Place the corn on the grill and drizzle liberally with olive oil. Grill for 5-8 minutes until the corn is beginning to brown. Drizzle the onion with olive oil and grill just until it starts to become tender. Do not allow to overcook, as you want the onion to remain somewhat firm. Repeat with halved summer squash and bell pepper. Allow vegetables to cool slightly after grilling. Roughly chop the onions, squash, and pepper. Scrape the corn kernels from the cob. Dice the tomatoes and add them to the mix.

To make the dressing, in a separate bowl, pour the olive oil and balsamic vinegar and whisk together until combined. Finally, add the basil, a dash of salt, and garlic and whisk together. Place the vegetables in a large mixing bowl and pour the dressing over the top. Stir to combine.

Enjoy, until next time!!