New York steak in tomatillo green sauce, mashed potatoes and gravy

We start with the protein marinade, we cover the meat with the powders (salt, pepper, garlic and tomato broth). We squeeze the juice from the 6 oranges, cut the onion into slices and mix everything. We let it marinate for 8 to 10 hours. To cook the meat we will use the charcoal grill and once it is on, we will cook the meat there and depending on the thickness of the meat and the desired temperature, it is the time left on the grill. We cook and remove from the grill.

For the tomatillo sauce, we start by putting the vegetables on the grill to fry everything, or, if you prefer to use the frying pan, you can do so. We put everything in the blender glass, adding 1/2 a bunch of cilantro, 1 cup of water, 1 oz of tomato broth, 1 oz of salt, 1 oz of black pepper, 1 oz of white vinegar and 1 oz of garlic. powdered; We blend everything together and transfer the mixture to a pan to cook it until it boils, add 1 oz of white flour and stir. With that the sauce is ready.

For the gravy, we are going to cook 4 oz of meat fat in a frying pan until it is golden brown and we are going to add the other ingredients: the onion, the chili, the tomato, 2 cloves of garlic, the powders (salt , pepper and tomato broth). Once everything is cooked, put it in the blender and blend it by adding 1 cup of water. Once it is ready, pour it into the pan again, let it boil and add 2 oz of flour until it has an almost thick texture.

Finally, we have the mashed potatoes. We boil the 6 potatoes for approximately 40 minutes on high heat with 2 oz of salt. To check if they are cooked, we have to stick a fork in the middle and see if they are soft when we insert the fork and that they come out quickly. If they are stiff and feel hard, then we leave them for another 10 minutes. Once the potatoes are cooked, we have the option of peeling the potatoes or just leaving them like that (which is how I do it). We put the potatoes in a container to mash them and make them puree, we add 6 oz of butter, the powders (salt, pepper and garlic), 1 cup of milk and stir everything until we get the desired texture. We can add more milk or more butter and that's it.

For the presentation, I used the tomatillo sauce as a base, so that's what I did first, and then I put the New York strip steak medium rare and mashed potatoes with the gravy on top of the mashed potatoes. I used cilantro as a decoration, but scallions would have been better.