Citrusy Ham Steaks with Chunky Smashed Potatoes

This makes a traditional, retro style Sunday dinner.

Ingredients:

• 1 pound ham steak, fully cooked
• ¼ cup orange juice
• ¼ cup brown sugar
• 4 russet potatoes, peeled and cubed
• 2 tablespoons of butter
• 1 cup of milk
• Salt and pepper
• Fresh chives.
• Fresh green beans

Preparation:
Cook the potatoes in boiling water until tender.
Drain. Add the butter and smash the potatoes with a potato masher.
Stir in the milk a little at a time until the potatoes are as thick or as thin as you like.
Season with salt and pepper to taste.
Top with chopped chives.
Cook the green beans in boiling water just until the color deepens, 2-4 minutes.
Mix the orange juice and brown sugar.
Brush the ham steak with the orange juice mixture.
Place under the broiler and cook about 5 minutes or until the glaze begins to brown and the meat is heated through.
Serve a slice of ham steak with potatoes and green beans.



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Beef Steak with Mushroom Garlic Wine Sauce with Garlic Smashed Potatoes

This is a real meat and potatoes meal for meat lovers. If you or someone in your family doesn’t like the taste of mushrooms, they can be omitted, and the sauce will still taste fine. Alternatively, cook the mushrooms in a separate pan. Mix half the sauce into the mushrooms and serve half the sauce without mushrooms.

Ingredients:
1/2 lb flank steak
Seasoned salt and pepper to taste
2 tablespoons real butter (not margarine)
2 green onions, chopped
8 ounces of mushrooms, sliced
1 cup dry red wine
3 cloves of garlic, crushed
4 potatoes, peeled and cubed.
2 tablespoons real butter
¼ cup sour cream
1 head of romaine lettuce
Cherry tomatoes
Croutons
Salad dressing of your choice

Preparation:
Chop the romaine and toss with the tomatoes.
Boil the potatoes and 2 cloves of garlic in salted water for 15-20 minutes or until fork tender.
While the potatoes boil, sprinkle salt and pepper on the flank steak.
Cook the flank steak in a skillet with 2 tablespoons of butter, 3 minutes on each side.
Remove from heat to a platter and cover with foil.
Brown the onions, 1 clove of garlic,  and mushrooms in the same pan.
Add the red wine and bring to a boil.
Stir the liquid as it cooks, and scrape the browned bits off the bottom of the pan.
Add the meat drippings from the platter, and continue to cook the sauce until it thickens and reduces to a syrupy consistency, about 10 minutes.
While the sauce is cooking, drain the potatoes.
Smash the potatoes with a potato masher, and add the butter and sour cream. Add a touch of milk if you like thinner potatoes.
Place the potatoes in a large pie plate or low pasta dish.
Slice the flank steak against the grain, and lay the slices over the potatoes.
Pour the sauce over the potatoes and meat.
Serve immediately while piping hot.
Place the croutons on the salad and serve with the meat and potatoes.

Wine pairing: a full bodied red such as Gnarly Head Old Vine Zin or Seven Deadly Zins.

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