Texas-Style Steak on Toast with smashed red potatoes and red onion gravy
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 12 oz. Red Potatoes
- 1 Red Onion
- 2 Green Onions
- 2 Sirloin Steaks
- 2 oz. Sour Cream
- 1 oz. Butter
- 2 Texas Toast Slices
- 1/2 tsp. Smoked Paprika
- 2 fl. oz. Red Cooking Wine
- 2 tsp. Beef Demi-Glace
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Quarter potatoes. Peel and halve onion. Slice halves into thin strips. Trim and thinly slice green onions on an angle. Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Bring a medium pot with potatoes covered by 1" water to a boil. Reduce heat to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add sour cream and butter. Mash until smooth. Season to taste with salt and pepper. Set aside and keep warm. While potatoes simmer, cook steaks.
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Heat 2 tsp. olive oil in a medium pan over medium heat. Add steaks to hot pan and cook until browned, 2-3 minutes per side. Remove from burner. Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Place Texas toast slices on other half of baking sheet. Brush with 2 tsp. olive oil and season with a pinch of salt and pepper. Roast in hot oven until bread is toasted and steaks reach a minimum internal temperature of 145 degrees, 12-14 minutes. Carefully, halve Texas toast. While steaks finish and bread toasts, make gravy.
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Return pan used to cook steaks to medium-high heat. Add 2 tsp. olive oil and onion to hot pan and stir occasionally until slightly caramelized, 6-8 minutes. Add paprika and red wine. 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 stir occasionally until slightly thickened, 2-3 minutes. Remove from burner. Taste, and season with a pinch of salt and pepper if desired. Plate dish as pictured on front of card, garnishing potatoes with green onions. Bon appétit!