Blue Plate Special

1. Heat extra-virgin oil over medium heat. When the oil is heated add in two tablespoons of butter.
2. Season the steak with salt and pepper on both the sides. Gently add it into the pan. Add in the garlic, rosemary and thyme.
3. 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.
4. 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.
5. 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.
6. Add in two more tablespoons of butter. Remove from the heat after 2 minutes and set it aside.
7. 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.
8. 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.
9. 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.
10. Now serve the steak alongside mashed potatoes and broccoli in a serving plate.

Trivia

• 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.