Texas-Style Steak on Toast with Red Onion Gravy with smashed red potatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Red Onion
  • 14 oz. Red Potatoes
  • 2 Green Onions
  • 2 Flat Iron Steaks
  • 2 oz. Sour Cream
  • 0.9 oz. Butter
  • 1/2 tsp. Smoked Paprika
  • 2 fl. oz. Red Cooking Wine
  • 4 Tbsp. Bonewerks Classic Veal Demi-Glace
  • 2 Texas Toast Slices

Directions

  1. Thoroughly rinse produce and pat dry. Place a colander in the sink. Preheat oven to 400 degrees. Prepare a baking sheet with foil.

  2. Peel and halve onion. Slice halves into thin strips like sticks (julienne). Quarter potatoes. Trim and thinly slice green onions on an angle. Rinse steaks, pat dry, and season with ½ tsp. salt and ¼ tsp. pepper.

  3. Bring a medium pot with potatoes covered by 1" water to a boil. Reduce heat to a simmer and cook potatoes 15 minutes, or until fork tender. Drain in colander and return to pot. Add sour cream, butter, and mash with a potato masher or fork until smooth. Season to taste with ¼ tsp. of salt and pepper. Set aside and keep warm.

  4. Heat 2 tsp. olive oil in a medium pan over medium heat. Add steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Set aside and let rest at least 5 minutes. Return pan to heat (no need to wipe clean).

  5. Heat 2 tsp. olive oil in pan used for steaks over medium heat. Add onions and cook 6-8 minutes, stirring occasionally, until tender and slightly caramelized. Add paprika and red wine and increase heat to medium-high. Reduce wine until nearly evaporated, 1-2 minutes. Combine demi-glace with ¼ cup water and add to pan. Bring to a simmer and remove from heat. Taste and season with a pinch of salt and pepper if desired.

  6. While onions cook, add bread slices to prepared baking sheet. Brush with 2 tsp. olive oil and a pinch of salt and pepper. Bake 8-10 minutes, or until toasted.

  7. Cut toast into wedges and place on a plate. Slice steaks against grain into ½" slices and serve on top of red onion gravy. Place a serving of smashed red potatoes next to steak and garnish with green onions.

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