🌪️ The Twister Dinner: Steak & Eggs with Mashed Potatoes and Gravy
There are few meals that hit me right in the nostalgia like this one. I call it my Twister dinner—steak and eggs, mashed potatoes with rich brown gravy, and a big ol’ plate full of comfort. And yes, it’s 100% inspired by that iconic scene in Twister. You know the one: they’re all gathered around the table after chasing tornadoes, piling their plates high while Meg pours that gravy like it’s liquid gold. What’s better after a day of chasing twisters?
My favorite childhood summer was the one where my mom stocked our freezer with steak. Like—full freezer stocked. And a few times a week, I’d throw one in a pan or under the broiler, make mashed potatoes, and pop on Twister for the hundredth time. It was my ultimate comfort routine. Just me, my steak dinner, Bill Paxton, and a flying cow.
So this meal is more than just food. It’s wrapped up in childhood memories, summer nights, and the thrill of turning your kitchen into a movie moment. Over the years, I’ve finally landed on a steak marinade that hits every savory, juicy note. And that gravy? It’s taken me forever to get it right, but I promise—it’s Meg-approved.
Serve it on a stormy night, or a sunny one. Just don’t skip the gravy.
Steak & Eggs with Mashed Potatoes and Gravy
Ingredients
Twister-Inspired Steak Marinade:
- ⅔ cup soy sauce
- ⅔ cup Italian dressing
- 1 tablespoon brown sugar or honey optional
- 2 garlic cloves minced
Creamy Mashed Potatoes
- 4 pounds russet or Yukon gold potatoes peeled and cut into chunks
- 3 cloves garlic optional
- ⅓ cup salted butter melted
- 1 cup milk or cream warmed
- Salt and black pepper to taste
Brown Gravy (Meg’s-Style):
- 4 tablespoons butter
- 1 cup all-purpose flour
- 4 cups beef stock
- 1 tablespoon beef bouillon
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ tsp worcestershire sauce
- Salt and pepper to taste
Instructions
Twister-Inspired Steak Marinade
- In a bowl or zip-top bag, whisk together soy sauce, Italian dressing, brown sugar (if using), and minced garlic.
- Add steak to the marinade, ensuring it’s fully coated.
- Marinate in the fridge: 30 minutes to 2 hours for thinner cuts (like flank or skirt steak) 4 to 8 hours for thicker cuts (like ribeye or sirloin).
- Remove steak from marinade, pat dry, and cook as desired—grilled, pan-seared, or broiled.
Creamy Mashed Potatoes
- Bring a large pot of salted water to a boil. Add potatoes (and garlic, if using) and cook until fork-tender, about 15–20 minutes.
- Drain well and return potatoes to the pot.
- Add melted butter and warmed milk or cream. Mash until smooth and creamy.
- Season with salt and black pepper to taste. Serve warm.
Brown Gravy (Meg’s-Style):
- In the same skillet you cooked your steak (don’t wipe it out), melt butter over medium heat.
- Whisk in half the flour to form a paste. Then add the rest of the flour and continue whisking until a thick roux forms.
- Cook the roux for 5–8 minutes, stirring constantly, until it deepens in color and smells slightly nutty.
- Slowly pour in beef stock while whisking to avoid lumps.
- Stir in beef bouillon, onion powder, worcestershire sauce and garlic powder.
- Simmer, whisking frequently, until gravy thickens to your liking. Season with salt and pepper to taste.
