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Volume 125

Dinner This Week: Steak and Potatoes

By Keith Dresser Published

This week’s menus include Pan-Seared Inexpensive Steak, Glazed Salmon, and Pasta alla Gricia for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Pan-Seared Steak and Garlic-Parmesan Mashed Potatoes

For Pan-Seared Inexpensive Steak, our preferred cuts are shell sirloin steaks (sometimes called top sirloin steaks) or whole flap meat steaks, but this method can be used for most steaks as long as they are 1 to 1¼ inches thick. A pan sauce is a nice addition, but the steaks are also great when simply sliced, drizzled with high-quality extra-virgin olive oil, and sprinkled with coarse salt.  We prefer the buttery flavor of Yukon Gold potatoes in Garlic-Parmesan Mashed Potatoes, but any type of potato will work. Omit the Parmesan for a more straightforward garlic mash. 

Printable Shopping Lists: Pan-Seared Steak and Garlic-Parmesan Mashed Potatoes


 

Equipment Review 12-Inch Enameled Cast-Iron Skillets

Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep makes some cooks balk. Could enameled cast-iron pans, which need no special care, top the classic?

Dinner 2: Glazed Salmon and Rice Pilaf

For Glazed Salmon, we lightly sprinkle the exterior of the fillets with cornstarch, brown sugar, and salt to create a tacky surface for the glaze to adhere to. We have a number of glazes (listed below) to suit your taste and what you have on hand. This is a basic Rice Pilaf, so feel free to stir in different ingredients to dress up the cooked rice: Grated Parmesan cheese, minced fresh herbs, steamed frozen peas, and toasted nuts or seeds are a few options. 

Printable Shopping Lists: Glazed Salmon and Rice Pilaf

Salmon Glazes: Soy-Mustard, Pomegranate-Balsamic, Asian Barbecue, and Orange-Miso


 

Equipment Review Lightweight Dutch Ovens

Our favorite Dutch ovens are reliable and versatile—but heavy. Could we find a great lightweight stand-in?

Dinner 3: Pasta alla Gricia with Pan-Steamed Kale

Pasta alla Gricia is a simple pasta dish based on cured pork, black pepper, and Pecorino Romano. The fat from the pork (guanciale is traditional, but easier-to-find pancetta also works well) combines with the starchy pasta cooking water and cheese to create a creamy sauce. Pan-Steamed Kale with Raisins and Almonds was designed for curly green kale, but red kale or collard greens can also be used. Pecans or pine nuts can be swapped in for the almonds.  

Printable Shopping Lists: Pasta alla Gricia and Pan-Steamed Kale


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.