This is one of my favorite dishes; it’s straightforward and delicious. The grown up version is a classic hit, but the kids’ version is just as delish. The best part is that it’s fun to make and even more fun to eat.
Kids love to eat with their hands, and the concept behind the Miner Steak is a collapsed mine. Behind the steak boulders is fresh corn, the “gold”. The kids eat the boulders to get at the gold. The greens on top of the mine represent the forest, and is a great way to get your kids to eat veggies.
Get the kids involved with this dish! They love making the mashed potato mine, and filling it with gold, covering it up with the steak boulders and creating a forest.
Across the board this is a recipe that young ones and adults will love time and time again.
2 (8-oz.) steaks. Rib eye, sirloin, flank whatever you have on hand or whatever your favorite steak is. You can also use hamburgers.
4 Russet potatoes peeled and quartered
¼ cup unsalted butter
½ cup milk or half and half
1 tsp salt
1 tsp pepper (white pepper if you have it)
1 can of corn or 2 cups fresh corn cut off the cobb
8 broccoli spears
8 asparagus tips
Put your quartered potatoes in a pot with salted water on high heat to boil.
Pat your steaks dry and put salt and pepper on both sides. Leave out on counter covered to bring the steaks to room temperature
Put your canned corn in a small pot on low heat to warm up, or if your using fresh corn put it in a small pot and just cover the corn with water and put on low heat
From a head of broccoli cut off 8 broccoli spears, we’re going to use these as little trees
From a bunch of asparagus cut the tips off in 3-inch lengths, we’re also going to use these as trees
When potatoes are done, drain and return to the pot and put back on the burner it came from with the heat off. By doing this we’re keeping heat in the potatoes and drying them out so they soak up the hot milk and butter.
In a small pot add your milk and butter, and put on medium to high heat. Take of the heat as soon as the milk and butter come to a boil.
Put the cooked potatoes through a food mill or ricer. If you don’t have this equipment you can use a hand blender or potato masher. Get the potatoes to a consistent smooth texture. Try not to over mix them; they will become sticky and pasty. Potatoes don’t like being handles too much.
Fold in hot milk, butter and salt and pepper.
Put potatoes in a Bain Marie. Basically a Bain Marie is a double boiler in which you put the mashed potatoes in to keep them warm using moist heat. Direct heat can scorch or dry out the potatoes. A Bain Marie can also be used for sauces and gravies. Cover the top with foil.
Place your steaks in a hot fry pan with a bit of olive oil, or place them on a hot grill. Sear both sides of the steak in the fry pan. About 3 minutes a side. Put in a 350F oven to finish off for 8 minutes. We’re going for medium here for the steaks. When you see juice’s rise to the top of your steak, it’s cooked medium. The same goes for the steaks on the grill, you’ll just add two more flips to the steak.
When steak is done, take off of heat source and let rest on a cutting board or plate to rest. Letting a steak or any cut of meat rest after cooking allows the juices to settle back into the meat. If you cut into it or carve it too soon, the meat will release all the juices it has, and you end up with dry meat, and a puddle of flavorful juices on your plate or cutting board.
While the meat is resting, lets start plating. Mound some mashed potatoes just off center of the plate. With a teaspoon hollow out the middle of the mashed potatoes, like a little igloo.
Fill the center of our igloo with the cooked corn.
Cut your steak up into small bite size pieces and pile them up in front of the corn until you cant see the corn.
On top of the mashed potato igloo/mine shaft entrance, place the broccoli and asparagus to make trees.
Now tell the kids to search for gold (the corn) in the mineshaft entrance. They can either use a spoon or their hands to do so. They have to eat the fallen boulders (steak) to get to the gold. You will definitely strike gold with the kids with this meal.
Dean McDermott is a chef, father, do-it-yourselfer, producer, and veteran film and television actor who has had starring roles in such series as “1-800-Missing” and “Due South,” as well as the Kevin Costner directed motion picture “Open Range.“ McDermott and wife Tori Spelling opened their own bed and breakfast in the hit Oxygen reality series, “Tori & Dean: Inn Love.” They have filmed six seasons of “Tori & Dean: Home Sweet Hollywood.” Spelling and McDermott created the show and serve as executive producers alongside Fenton Bailey and Randy Barbato of World of Wonder Productions. Dean is the proud father of five (Jack, Liam, Stella, Hattie and Finn), and currently resides in Los Angeles.
Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm
Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am
I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am
Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm