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Steak with fully loaded potatoes


  • Cook the potatoes in a pot of lightly salted, boiling water until tender. Drain well and return to the pot, together with the milk, seasonings and butter. Mash, over a low heat, being careful not to scorch the bottom of the potatoes, and remove.
  • Cook the seasoned steaks on a lightly oiled, preheated ridged grill (or BBQ) to the desired degree, adding the bacon for the last few minutes until crisp. When ready, remove the steak to rest and dice the bacon.
  • Then add the bacon, spring onions grated cheese and sour cream to the mash. Mix well with a wooden spoon and taste for seasoning.
  • Serve the steak with a good dollop of the mash on the side.


  • 5 medium-large potatoes, peeled & quartered or halved
  • sea salt & freshly ground pepper
  • ¼ cup milk
  • a knob of butter (optional)
  • 4 x 180 gm steaks
  • olive oil spray
  • 3-4 streaky bacon rashers
  • 3 spring (green) onions, chopped
  • a handful of grated tasty cheese
  • a good dollop of sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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