Steak and Toast After Fishing

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Contains: Milk, Wheat

It’s time to go big with this Texas-style steak on toast. We start with a juicy sirloin steak, the perfect cut for slicing and serving over thick-cut toast, then smother it with an over-the-top (literally!) red onion gravy. Next to smashed red potatoes, the elements of this dish all meld together seamlessly for truly Texas-sized flavors.

  • 12 oz. Red Potatoes
  • 1 Red Onion
  • 2 Green Onions
  • 12 oz. Sirloin Steaks
  • 2 oz. Sour Cream
  • 1 oz. Butter
  • 2 Texas Toast Slices
  • ½ tsp. Smoked Paprika
  • 2 fl. oz. Red Cooking Wine
  • 2 tsp. Beef Demi-Glace

You Will Also Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

  • Preheat oven to 400 degrees
  • If using any fresh produce, thoroughly rinse and pat dry
  • Prepare a baking sheet with foil

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. Prepare the Ingredients: 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.
  2. Make the Smashed Potatoes: 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 potatoes in a colander and return to pot. Add sour cream and butter. Mash until desired consistency has been reached. Season to taste with salt and pepper. Cover and set aside. While potatoes simmer, cook steaks.
  3. Sear the Steaks: 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. Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step. Reserve pan; no need to wipe clean.
  4. Finish Steaks and Toast Bread: Place Texas toast slices on empty 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, 5-7 minutes. Carefully, halve toasted bread. While steaks finish and bread toasts, make gravy.
  5. Make the Red Onion Gravy: 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. Cook 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. Plate dish as pictured on front of card, spooning sauce over steak and garnishing potatoes with green onions. Bon appétit!

All credit for this delicious recipe goes to Home Chef.

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