The steak is seared in a heavy pan on high heat. The potato is small and microwaved for five minutes. Served with butter and grated Mexican cheese. The sugar peas and mushrooms are sauteed in butter on medium heat, doused with balsamic vinegar to steam, the regular kind of balsamic vinegar not the aged kind. That's it.
Did I ever mention that for a long while I dated a bird whose favorite meal was this ↑, a steak with a baked potato? I made this so many times I could do it blindfolded. She is a rather persnickety choosey and delicate eater, but Boy, could she put away a steak. Her single preference for potato was baked as pictured above. Baked as simply as possible, plain with no enhancement.
One night I suggested I would grill a steak and cook a couple of potatoes. What kind of potato should I make, I pondered exaggerating pensive thought. Maybe I should make French fries, I pretended to visualize, or maybe potato crisps would be nice. I changed poses and thought a different picture, maybe I would make escalloped potatoes with a cheese sauce or possibly hashed browns with onions. Doesn't potato cakes sound great? I know, potato soup, vichyssoise. Maybe I'll tempura potato wedges. Mashed potatoes! No wait! A warm potato salad. She could see I was avoiding her preference, the one obvious thing, and for some reason she didn't find that as hilarious as I did. We didn't last.
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