Food Network Magazine - (02)February 2020

SKIRT STEAK WITH

CHEESY MASHED POTATOES
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

1¼ pounds Yukon Gold potatoes, cut into chunks
Kosher salt
1 pound skirt steak, cut in half
Freshly ground pepper
½ teaspoon seasoned salt
1 tablespoon vegetable oil
½ cup 2% milk
3 slices American cheese, torn into pieces
2 tablespoons unsalted butter
2 scallions, thinly sliced (light and dark green parts separated)
1 cup frozen peas, thawed
Steak sauce, for serving

1. Put the potatoes in a medium saucepan and add enough water
   to cover; season with salt. Bring to a boil, then reduce the heat to
   a simmer and cook until the potatoes are tender, 12 to 15 minutes.
   Reserve ½ cup cooking water, then drain the potatoes and return
   to the pan.


2. Meanwhile, season the steak generously with pepper and
   the seasoned salt. Heat the vegetable oil in a large skillet over
   medium-high heat. Add the steak and cook until well browned,
   about 4 minutes per side for medium rare (reduce the heat if
   necessary). Transfer the steak to a cutting board.


3. Combine the milk, cheese and butter in a small saucepan
   over medium heat. Cook, stirring, until melted and smooth.
   Pour into the potatoes and mash, adding some of the reserved
   cooking water as needed to loosen. Stir in the white and light
   green parts of the scallions and season with salt and pepper.
   Cover to keep warm.


4. Heat the peas as the label directs. Slice the steak and divide
   among plates along with the mashed potatoes. Top the potatoes
   with the peas and scallion greens. Serve with steak sauce.

Per serving: Calories 480; Fat 25 g (Saturated 11 g); Cholesterol 108 mg;
Sodium 710 mg; Carbohydrate 34 g; Fiber 4 g; Sugars 5 g; Protein 33 g

weeknight

cooking

PENNE WITH BUTTERNUT SQUASH

AND PANCETTA

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt

8 ounces penne

1 small butternut squash (about 1 pound)

2 tablespoons extra-virgin olive oil

4 ounces pancetta, diced

3 cloves garlic, sliced

¼ teaspoon red pepper flakes

1 tablespoon chopped fresh marjoram

¼ cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add the pasta and
   cook as the label directs for al dente. Reserve 1 cup cooking water,
   then drain.


2. Meanwhile, peel the butternut squash and shred on the large
   holes of a box grater. Combine the olive oil and pancetta in a
   large dutch oven over medium-high heat. Cook, stirring occasionally,
   until lightly browned, 4 to 5 minutes. Add the garlic and red pepper
   flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in
   the marjoram, then the shredded squash and ½ teaspoon salt. Cook,
   stirring, until the squash is just tender, 3 to 5 minutes.


3. Add the pasta and ¾ cup of the cooking water to the dutch oven.
   Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes,
   adding the remaining cooking water as needed. Season with salt.
   Divide among bowls and top with the parmesan.
   Per serving: Calories 430; Fat 16 g (Saturated 5 g); Cholesterol 25 mg;
   Sodium 696 mg; Carbohydrate 57 g; Fiber 4 g; Sugars 5 g; Protein 15 g

54 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020