Pesto Steak and Smashed Chive Potatoes

Last night I pulled a steak out of the freezer with no plan. I also have a basil plant in my garden that has turned into something of a monster. I decided to put them together and see how it went. I got a bit lazy with the pesto because it was getting late and I had a baby and a husband to feed. And what goes better with steak than potatoes?!

(Measurements are estimates. I'm not big on measuring when I cook.)

Pesto Steak
four single serving pieces of skirt steak
1.5 cups basil
2 tbsp parmesan cheese
1/4 cup olive oil
salt and pepper

Salt and pepper steak and place on hot grill pan. Cook for four minutes on each side to medium. While the steak is cooking, put the basil, cheese, olive oil, and a pinch of salt and pepper in a blender and combine. Add olive oil as necessary to reach a paste consistency (or whatever consistency you like). Serve steak topped with a generous dollop of pesto.

Smashed Chive Potatoes
6 medium potatoes - skin on (I used a mix of red and russet)
3 tbsp butter
1/4 cup milk
1/4 cup chopped chives
salt

In a large saucepan, boil potatoes in salted water until they fall off the fork when poked. Drain and return potatoes to saucepan. Add butter, milk, and chives. Smash to desired consistency (I prefer a lot of chunks).

I served this dinner with a tomato fresh from my garden and fresh mozzerella. As a side note, I realized while we were eating that this dinner was totally local (well, I guess mostly local because of the salt, pepper, and butter).