How to Make Blue Plate Special
- Heat extra-virgin oil over medium heat. When the oil is heated add in two tablespoons of butter.
- Season the steak with salt and pepper on both the sides. Gently add it into the pan. Add in the garlic, rosemary and thyme.
- Let the steak cook for about 5 minutes. Add two more tablespoons of butter over steak. Flip the steak so that both the sides are fully covered with butter.
- Once the steak is golden brown, turn off the heat. Remove from the pan and let it rest for at least 10 minutes before slicing it.
- Meanwhile, make a glaze by mixing vinegar and sugar in a small pan over medium-low heat. Bring it to a simmer. Cook until the liquid has reduced and the sugar is fully dissolved.
- Add in two more tablespoons of butter. Remove from the heat after 2 minutes and set it aside.
- Now medium heat extra-virgin oil in a medium sized pan. When the oil is heated, add two tablespoons of butter and mashed potatoes. Add in the carrots. Season them with salt and pepper.
- Cook until the potatoes and carrots are caramelized. Transfer them in a bowl. Pour in the vinegar glaze. Add in the lemon zest and mint leaves. Mix until well-combined.
- In a small saucepan heat onions, broccoli, heavy cream, nutmeg seeds, salt and pepper. Bring to a simmer. Add in the cheese and breadcrumbs on top. Mix properly.
- Now serve the steak alongside mashed potatoes and broccoli in a serving plate.
- Throughout the decades of the 1920s - 1950s, a popular restaurant served the “blue plate special” for the promotion of the restaurant.
- The blue plate special used to be served in restaurants and eateries as a reduced cost meal consisting of any kind of meat with tasty vegetables.
The dish was typically served in a blue plate and that’s how it got its name.