6-7 t-bone or bone in strip steaks
Salt and pepper to taste
6 Pablano peppers oven roasted
2 tablespoons olive oil
4 potatoes peeled and cubed
1 bag frozen spinach
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sharp cheddar cheese
4 tablespoons butter
1 package "Cheddar Bay Biscuit" mix ( you can have whatever you have on hand) prepared according to package directions.
Pat the steaks dry on both sides and season with salt and pepper. set these aside at room temperature. Preheat the oven to 375 degrees, rub the olive oil on the outside of the peppers and place them on a baking sheet in the oven. Let these roast for 30-35 minutes flipping half way. Once the skin on the peppers blisters and turns brownish black remove them from the oven and place in a plastic bag.(an oven roasting bag is perfect) set these aside to steam in the bag. Place the potatoes in a large stock pot and cover with water. Bring to a boil for 20-25 minutes or until the potatoes are fork tender. When the potatoes are almost ready pour the thawed spinach into the boiling water. Let this come back to a boil for 2-3 minutes then drain. Place these back into the hot pot. Add the butter, salt, pepper and garlic powder to the potatoes and spinach. Mash well with a potato masher. Stir in the cheese and set aside. Once the peppers are cool enough to handle peel the skin off, this should be fairly easy, cut off the top of the peppers and slit them open. Remove the ribs and seeds completely. Place a tablespoon of the potatoes mixture in the hollow pepper and secure closed with toothpicks. Place these on a baking sheet and in a 375 degree oven for 10-15 minutes. While the peppers are cooking place the steaks on a preheated counter top grill or a stove top grill pan. Grill the steaks to your desired doneness (we do medium well) and serve. You can never go wrong with a meat and potatoes dish! For more on this recipe or any others please email me at alesia.leach@gmail.com
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