Skewered Steak and Bay Leaves with Whipped Lemon Pepper Smoked Oyster Potatoes

Recipe By Isabel Lederman

Tools: Skewers

Immersion Blender
Large mason jar
Fine mesh strainer
Spatula or wooden spoon
Piping bag (optional)
Scale
Medium size pot
Carbon steel frying pan

Ingredients:*whipped potatoes is about 3 servings

200g yukon gold potatoes
2 tbsp salted butter
1 tin lemon pepper smoked oysters
1lb steak (hanger or strip - 1lb per person)
Fresh bay leaves (don’t use dry)
Salt
Olive oil

Method:

1. Add the potatoes to the pot and fill with water. Bring to a boil and cook for atleast 30 minutes or until soft.

2. Do not discard the water. Remove the potatoes from the pot and carefully remove the skin. Add the potatoes to a mason jar.

3. Add the tin of lemon pepper smoked oysters, the butter, and a splash of the potato water. Immersion blend. Keep adding potato water until desired consistency.

4. Using a spatula or wooden spoon, strain the whipped potatoes to remove any large chunks. Transfer to a sealable container or piping bag. I like serving the potatoes at room temp but if you prefer cold keep in fridge until steak is done or if you prefer hot move ontop steak immediately after cooking potatoes.

5. Cube steak into large pieces, toss with a bit of oil, and season well with salt.

6. Skewer the steak and bay leaves.

7. Heat up the carbon steel frying pan on medium high heat (if you have an exhaust be prepared to turn it on, if you have sensitive smoke alarms you may want to cook the skewers outside on a grill).

8. Once the carbon steel is hot add the skewers and cook for 3 minutes on each side. Transfer to a plate once cooked and let them sit for 5-10 minutes before serving.

9. You can serve this family style or plate with three skewers per person and pipe or dollop the potatoes on each plate.