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.