Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.
Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!
2 New York Strip Steaks
2 Tbsp Mark’s Espresso Rub
4 Red Potatoes
2 Tbsp Butter
1/4 Cup Canola Oil
2 Tsp Sale Italiano
3 Slices of Bacon
2 Tbsp Sour Cream
2 Green Onions, minced
Dry the steaks with a paper towel and rub the Mark’s Espresso Rub on both sides. Set aside on counter to dry marinade and to come to room temperature (about an hour).
To start the potatoes, use a Meat Tenderizer or other heavy object, hit the potato from the top hard enough to “smash” it. You don't want it to totally come apart, just to open it up.
Add the oil and butter to a pan and heat over medium. When butter is bubbling, add the potato. Season with Sale Italiano over the top and then the other side when you turn them. Cook until lightly browned on the bottom, turn, season, and place a lid on it and let the cook for 30 minutes. Check on them a few times and turn them over.
While the potato is cooking, heat the grill to medium high and once hot, grill the steaks 6 minutes per side for medium rare. Let the meat rest for 8-10 minutes before you serve.
I served this with a simple tomato and romaine lettuce salad with a dash olive oil, dash of balsamic vinegar and a dash of Sale Italiano. I also added basic baked potato toppings to Smashed Potatoes: light sour cream, pat of butter, scallions and bacon.