Texas-Style Steak on Toast with smashed red potatoes and red onion gravy

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Red Onion
  • 12 oz. Red Potato
  • 2 Green Onions
  • 2 Sirloin Steaks
  • 2 oz. Sour Cream
  • 0.9 oz. Butter
  • 2 Texas Toast Slices
  • 1/2 tsp. Smoked Paprika
  • 2 fl. oz. Red Cooking Wine
  • 2 tsp. Beef Demi-Glace

Directions

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

  2. Peel and halve onion. Slice halves into thin strips. Quarter potato. Trim and thinly slice green onions on an angle. Rinse steaks, pat dry, and season both sides 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 until fork tender, 15-18 minutes. Drain in colander and return to pot. Add sour cream and butter, and mash until smooth. Season to taste with salt and pepper, set aside, and keep warm. While potatoes cook, cook steaks.

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

  5. Place bread slices on prepared baking sheet. Brush with 2 tsp. olive oil and season with a pinch of salt and pepper. Bake until toasted, 8-10 minutes. While toast bakes, make gravy.

  6. Return pan used to cook steaks to medium-high heat. Add 2 tsp. olive oil and onions to hot pan and cook, stirring occasionally, until slightly caramelized, 6-8 minutes. Add paprika and red wine and reduce until wine is nearly evaporated, 1-2 minutes. Combine demi-glace with ¼ cup water and add to pan. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 2-3 minutes. Remove from burner. Taste, and season with a pinch of salt and pepper if desired.

  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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