debbiFriday night is Steak Night at our house. We love to invite our closest friends over for a casual evening and then fire up the grill! A juicy rib-eye steak served with mashed potatoes and a fresh green salad is a delicious way to start the weekend!  When you’re in the mood for something a notch above your usual steak and baked potato, whip up these delicious and simple steak marinade and mashed potatoes recipes. The tasty marinade comes together in no time and flavors the meat beautifully without overshadowing it. The steaks can be grilled inside or out, or can be quickly seared to medium with a mere two or three minutes per side under the broiler.  Add a classic lettuce wedge salad,  dressed-up crescent rolls and grilled fresh South Carolina peaches to complete your meal. Enjoy!


Marinated Rib-Eye Steaks
6 tablespoons Dijon mustard
6 cloves garlic, minced
6 tablespoons white balsamic or white wine vinegar
6 tablespoons olive oil
2 teaspoons salt
Freshly ground black pepper
6 (8-ounce) rib-eye steaks
Place mustard, garlic, vinegar, olive oil, salt, and pepper in a gallon-sized zip-lock plastic bag.  Squeeze well to combine.  Add the steaks and marinate, refrigerated, for 1 hour.  Cook the steaks 3 to 5 minutes per side on a hot grill, or 2 to 3 minutes per side under the broiler.  Serves 6.

Chive and Horseradish Mashed Potatoes
3 pounds potatoes
½ cup butter
1 tablespoon prepared horseradish
2 teaspoons salt
½ teaspoon pepper
1 cup sour cream
1-1/4 cup heavy cream
¼ cup chopped fresh chives
In a saucepan, bring potatoes to a boil in enough water to cover.  Lower heat to a simmer and cook until tender, about 15 to 20 minutes.  Drain.  Place potatoes, butter, horseradish, salt and pepper in a bowl. Mash until potatoes are softened and butter in incorporated.  Stir in sour cream, cream and chives.  Taste for seasoning.  Place in a lightly greased baking dish and heat in preheated 350 degree oven for 15 minutes just before serving.  Serves 6.

Iceberg Lettuce Salad
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon cider vinegar
1-1/2 teaspoons garlic powder
Freshly ground black pepper
6 ounces crumbled blue cheese
1 large head iceberg lettuce, cored, and cut into 6 wedges
1 large ripe tomato, diced
6 strips of bacon, cooked, drained, and crumbled
Combine mayonnaise, sour cream, buttermilk, cider vinegar and garlic powder in a blender. Pour into a bowl, fold in blue cheese, and season with salt and pepper.  Refrigerate until ready to serve.  Place lettuce wedges on chilled salad plates and drizzle with the dressing.  Top with diced tomato and crumbled bacon.  Serves 6.

Pecan, Olive and Parmesan Crescents
1/3 cup finely chopped pecans, toasted
1/3 cup finely chopped green olives
¼ cup freshly grated Parmesan cheese
2 teaspoons minced fresh thyme
1 (8-ounce) can refrigerated crescent rolls
Combine pecans, olives, cheese and thyme in a small bowl.  Unroll individual crescent rolls onto a cutting board.  Cut each triangle lengthwise into 2 equal triangles. Sprinkle pecan mixture evenly over each piece of dough, press firmly into dough.   Roll up each triangle, starting at the wide end.  Place rolls on a lightly greased baking sheet, curving them into a crescent shape.  Brush lightly with milk; sprinkle with paprika.  Bake in a preheated 375 degree oven for 12 to 15 minutes or until browned.  Serve hot.  Serves 6.

Grilled Peaches
6 peaches, halved and pitted
3 tablespoons melted butter
¾ cup sour cream
3 tablespoons brown sugar
1½ cup crushed amaretti cookies
Heat grill to medium-low. Brush both sides of peaches with butter.  Place peaches on the grill; cover and cook until peaches are softened, about 5 minutes per side.  Remove from grill and set aside.  In a small bowl, whisk together sour cream and brown sugar. Spoon sour cream mixture over the hot peaches.  Top with crushed cookies.  Serves 6.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is She may be reached at 525-0350 or by email at


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