Tonight’s dinner was steak and potatoes.
The potatoes are small yellow ones from Aldi’s that I cut in half. I start off boiling/poaching them because otherwise I always get the outside too cooked before the inside is cooked, and this both slows me down to give them more time and provides more even heat.
Once the water cooks off (or I get impatient and pour the water out), I add fat. This time I added a chunk (1tsp?) of bacon grease from my freezer. Then I let the potatoes cook and color for about five minutes before adding diced onions and peppers (a poblano from my garden ). Stir it enough that nothing burns and sticks to the skillet. Once the onion is soft, I can add minced garlic. I also added dried thyme (from my garden) and paprika, black pepper, salt, and Penzey’s Spices’s Turkish Seasoning.
The steak was cooked in a hot cast iron skillet starting about when the garlic went into the potatoes.
It’s actually half a steak. I cut off some strips with ambitions toward making a stir fry later in the week