Beef and Pepper Potatoes with Asparagus Salad

I’m sure you know what I mean when I tell you I’m on a food kick.  I’m not sure why this happens to me, and many others, but I think it has to do with what your body needs for vitamins and minerals.  I have been on different kicks over the years but right now it’s roasted red peppers.  I recently discovered them.  It started with roasted red pepper hummus then I moved on to jars of them.  Now I buy fresh peppers and make them at home.  But soon, I can’t wait, I will be making them at home with fresh farm peppers, yummy!  Tonight the craving came on again so I decided to make a roasted red pepper smashed potato topped with seasoned shaved beef served with a raw asparagus and carrot salad dressed with a Parmesan vinaigrette.

First, I got a pot of cold water with my red skins going and brought that up to a boil and immediately turned it down to a simmer until fork tender.

imageWhile that was simmering I put together the salad.  I cut the rough ends off of about 5 stalks of asparagus, choose the fattest ones in the bunch.  Save the ends and check out Jess’s post yesterday about using them to enhance a soup base!

imageI simply took a potato peeler to thinly slice down the whole stalk of asparagus.  After a few slices the tops pop off, that’s fine, save them for another use.  I did the same technique with a single carrot, more for the color than anything.

imageThe vinaigrette for this salad turned out really delicious.  I encourage all of you to make your own dressings, much better taste and really quite simple.  I’ll admit I do have some in the fridge for the days I’m short on time. Simply mix 1/4 cup of grated parmesan cheese with 1 1/2 Tablespoons of lime juice.  While whisking, drizzle in 1/4 cup of oil.  Season with salt and pepper to taste, and really that’s it!  Drizzle it over the veggies and place in the fridge until serving time.


Take 3 or 4 roasted red peppers and place them in a food processor.  Pulse a few times and add in a cup of sour cream, salt and pepper.  Pulse together, it gets smooth very quickly, that’s what you want.  You have a simple red pepper sour cream now, good on anything!  I drained the potatoes and smashed them open with a masher, salt, pepper and about 1/2 cup of the sour cream mixture and you have yourself some delicious potatoes!


I had a bit of the vinaigrette leftover so I added it to the shaved steak for a boost of flavor.  Add this at the very end, after it is fully cooked.

imageAll you have left is to put it together.  Smashed potatoes on the bottom top with the seasoned shaved steak and a beautiful fresh, crisp salad on the side.  Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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