Tonight I will use up more of my red potatoes, making mashed skin on potatoes with sour cream. I’ll serve it with steak and stir fry style green beans with cherry peppers. Here’s what you’ll need:

I’m cooking my steaks in the sous vide, of course, for totally perfect results! Set the machine to 130 degrees for medium rare, season the steaks with Spade L Ranch beef seasoning, seal in a gallon bag, and cook at least 1 1/2 hours, up to 4 hours.

The machine heats the water and circulates it, bringing the food to a perfect 130 and holding it there! While the steak cooks, chop the red potatoes and place in a saucepan with water to cover and some salt. When you’re half an hour away from eating, turn the burner to high and boil the potatoes 15 minutes, until very tender.

Drain the potatoes, return to the pot, and coarsely mash.

For 1 pound of potatoes, add 1 cup of sour cream. 

Mix it in, then add salt and pepper to taste.

Meanwhile, wash the green beans and trim off the ends.

Cut the stems off the cherry peppers, dig out the seeds, and slice them up.

Heat a tablespoon of ghee or olive oil in a skillet, over high heat. Add the green beans and 1/2 cup of water. Immediately cover, and cook 4 minutes.

Uncover and cook, stirring constantly, until the water is evaporated.

Add the cherry peppers and sauté until beans are spotty brown.

Remove the vegetables to a serving bowl, wipe out the skillet, and put it back over high heat. Add a tablespoon of butter and then sear the steaks 30 seconds per side. 

See how the butter browns… that adds great nutty seared flavor to the steaks! Turn on your vent fan if it gets a little smoky!

Slice the steaks and serve!