Saturday, August 03, 2013

Ribeye Steak with Mashed Potatoes and Horseradish Sauce


Tuesday 23 July
A trip to Kroger's re-stocked the freezer with giant, thick-cut, boneless ribeye steaks on sale; of course we held one big buster out to grill tonight. 
The mash was yukon golds, cream, and butter, and the sauce was made out of drained yogurt mixed with a couple of spoonfuls of white horseradish, for that necessary touch of trafe when we're back from Israel.

No comments: