What I cooked: March 14, 2017 Back to the Grill

We love grilled meats at our house.  Our steaks generally turn out better than those at many restaurants.  Tonight we grilled top sirloin dusted with a house-made rub.  For the sides, I baked three russets and then scooped the fluffy potatoes into a bowl. I mixed in Sargento's Four State Cheddar, Daisy light sour cream and milk until I reached the desired consistency.  Add salt and pepper to taste.  The spinach is sautéed in olive oil over high heat with sliced shallots.  

Purists will scoff at the steak sauce, but it tastes good and makes a pretty design on the plate.