Smothered Cubed Steak And Mashed Potatoes Recipe

Cubed steak is a perfect weekend dinner to serve to your family. Make a tasty gravy with some onion and garlic to drizzle over the cubed steak. Serve with mashed potatoes and a side of green beans to complete a classic flavorful dinner.

Ingredients:

Steak:

• 1 lb cubed steak
• 3 cups beef broth
• 3 tbsp butter
• 1 1/2 tsp kosher salt
• 1 1/2 tsp black pepper

Potatoes:

• 3 lb peeled gold potatoes
• 3 tbsp melted butter
• 5.2 oz Boursin garlic and herbs
• 1/2 cup warm milk
• 1/2 cup warm heavy cream
• 2 1/2 tsp kosher salt
• 1 1/2 tsp black pepper

Other ingredients:

• 3 tbsp canola oil
• 1 large white onion (sliced into rings)
• 2 cloves garlic (minced)
• 3 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp Kosher salt
• 1/2 tsp black pepper

Instructions:

Potatoes:

Fill a pot with water and add a pinch of salt.
Bring to a boil.
Once it boils, add peeled 3 lbs of gold potatoes.
Let it cook for 30 minutes or until potatoes are tender.
Once done, drain the water from the pot.
Mash the potatoes using a potato masher.
Add 3 tbsp of melted butter into the mashed potatoes.
Mix well.
Add 1/2 cup of warm heavy cream and 1/2 cup of warm milk.
Season with 2 1/2 tsp of kosher salt and 1 tsp of black pepper.
Mix well.
Set aside.

Steak:

Season both sides of a cubed steak with 1 tsp of Kosher salt and 1 tsp of black pepper.
Set aside.

Prepare a dish.
Add 3 tbsp of all-purpose flour.
Season with the remaining Kosher salt and black pepper.
Mix well to combine.

Dip and coat the seasoned cubed steak with the flour mixture.
Set aside.

Set a large non-stick frying pan over high heat.
Add 3 tbsp of canola oil and heat it.
Saute white onions rings for 10 minutes until soft.
Add minced garlic.
Continue to saute for 5 minutes.
Remove from the pan and transfer to a plate.
Set aside.

In the same pan, add the coated cubed steak.
Fry for 4 minutes.
Flip on the other side and fry for another 4 minutes.
Remove from the pan and transfer to a plate.
Set aside.

In the same pan, melt 3 tbsp of butter.
Once melted, add the remaining flour.
Mix well until smooth.
Add 3 cups of beef broth and bring to a boil.
Stir and mix until combined.
Season with 1/2 tsp each of garlic powder, kosher salt, and black pepper.
Stir to combine.
Add the cooked onion and garlic set aside earlier.
Stir to combine.
Add the cooked cubed steak set aside earlier.
Spoon the gravy over the cubed steak.
Let it simmer for an hour.
Once done, remove from the heat and transfer to a plate.
Serve with mashed potatoes.
Enjoy!

Images – https://www.youtube.com/watch?v=1TueIXFfaoY

Garlic Bread Steak Sandwich

Steak lovers will be raving about this garlic bread steak sandwich. Toasted garlic butter bread and grilled New York steak is the perfect sandwich dish for a delicious dinner. This recipe has caramelized onions and arugula as fillings for the sandwich.

Ingredients:

• 8-10 oz New York steak
• salt to taste
• freshly ground black pepper to taste
• some avocado oil
• 2-3 cups sliced white onions
• 2-3 tbsp mayonnaise
• a few drops of sriracha sauce
• a few drops Worcestershire sauce
• 2-3 tbsp butter (softened)
• 2 cloves garlic (minced)
• 1-2 tbsp chopped parsley
• 1-2 cups arugula
• 2 bread slices

Instructions:

Steak:

Drizzle the New York steak with avocado oil.
Season with a generous amount of salt and freshly ground black pepper to taste.
Do this on both sides of the steak.
Set up the grill to two-zone cooking.
Transfer to a grill on the side with hot temperature.
Let it cook for 30 seconds to a minute, then flip on the other side.
This is enough to make grill marks on the steak.
Move the steak on the side of the grill that has a lesser hot temperature.
Flip the steak every 1-2 minutes.
Let it grill until it has a temperature of 128 F.
Once done, set it aside and let it cool for 10 minutes.

Caramelized Onions:

Meanwhile, prepare caramelized white onions.
Set a frying pan over medium-high heat.
Add some avocado oil and warm it up.
Add 2-3 cups of sliced white onions.
Sprinkle some salt and black pepper to taste.
Saute and cook until caramelized.
Once done, transfer to a plate.
Set aside.

Sauce:

Prepare the sauce.
In a small bowl, add 2-3 tbsp of mayonnaise.
Add a few drops of sriracha sauce and Worcestershire sauce.
Mix well to combine.
Set aside.

Garlic Butter:

Prepare the garlic butter.
In another small bowl, add 2-3 tbsp of butter.
Add minced garlic.
Sprinkle with salt and black pepper to taste.
Add a tablespoon of avocado oil.
Add 1-2 tbsp of chopped parsley.
Mix well to combine.
Set aside.

Arugula:

Prepare the arugula.
You can skip this part if you don’t like arugula.
Place the arugula in another bowl.
Drizzle with some avocado oil.
Toss to coat.
Set aside.

Prepare two bread slices.
Spread garlic butter on the bread slices.
Toast until golden brown.

Assembly:

Cut the steak into thin slices.

Lay a toasted garlic bread slice on a plate.
Spread 1-2 tbsp of sauce on top of the bread slice.
Add some arugula, followed by the thin slices of grilled steak.
Top it off with some of the caramelized onions.
Cover with the top toasted garlic bread slice.
Serve and enjoy!

Tips and ideas:

There may be remaining steak slices that you can prepare for another serving of garlic bread steak sandwich. Adjust the ingredients accordingly.

Images – https://www.youtube.com/watch?v=xyr7ZldmxMA

Steak Diane – Gordon Ramsay

Steak Diane is one of the classic steakhouse meals. It is made with seasoned thin steaks, seared in butter, and simmered in a thick, rich and creamy flambéed mushroom sauce. To complete the meal, the steak is served with flavorful sautéed peas and potatoes. Back in the 70s, cooks would even flambé the sauce tableside for a dramatic presentation. Steak Diane is slowly falling out of favor and being replaced by sous vide style steaks. The meal may not be that trendy anymore but it is made with flavors and ingredients that we love and usually have on hand. If you want to serve your family and friends this classic meal, then let Gordon Ramsay himself show you how to do it like a pro.

Ingredients:

This recipe takes about 60 minutes to make. Serves 4.

• 4 sirloin steaks
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil

Sauce:
• 1 tbsp olive oil
• 2 shallots, sliced thinly
• ¼ tsp salt
• ⅛ tsp black pepper
• ½ cup of sliced chestnut mushrooms
• 1 tbsp salted butter
• 1 garlic clove, crushed
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 3 tbsp brandy
• 1 cup of heavy cream
• ¼ cup of chopped flat-leaf parsley

Sautéed Potatoes:
• 3 tbsp olive oil
• 1 pound of baby potatoes, cut in half, parboiled and drained
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 2 garlic cloves, crushed
• 1 tbsp unsalted butter
• 1 tbsp of chopped fresh rosemary

Sautéed Peas:
• 2 cups of frozen peas, parboiled and drained
• 1 tsp olive oil
• 1 tbsp butter
• 1 tsp salt
• ¼ tsp freshly ground black pepper

Instructions:

Using a sharp knife, trim off all the fat from the sirloin steaks.
Using a rolling pin, flatten each steak to 1/4-inch thickness.
Season the steaks on both sides with salt and pepper.
Heat olive oil in a large skillet over high heat.
Gently slide the sirloin steaks into the pan.
Sear the steaks for exactly 45 seconds on each side.
Transfer the seared steaks to a plate and let them rest while you prepare the sauce.
Drizzle olive oil in the same pan and reduce the heat to medium.
Add shallots, salt, and pepper, then sauté for 2 to 3 minutes.
Add mushrooms, butter, and garlic, then continue sautéing for 2 to 3 minutes.
Add Worcestershire sauce and Dijon mustard, then stir-fry for 30 seconds.
Carefully pour the brandy into the pan, then slightly tilt the pan to flambé.
Burn off the alcohol for a few seconds, then pour the cream into the pan.
Simmer for a minute, then add the chopped parsley.
Put the seared steaks back into the pan and simmer until desired steak doneness.
To prepare the sautéed potatoes, heat olive oil in a separate pan over medium heat.
Put the parboiled potatoes in the pan, cut-side down.
After a minute, add salt, pepper, garlic, and butter.
Turn the potatoes over, then add chopped rosemary.
Continue sautéing for 2 minutes, then turn the heat off.
To make the sautéed peas, heat olive oil and butter in a separate pan over medium heat.
Add parboiled peas, salt, and pepper.
Stir-fry for 2 to 3 minutes or until the peas are cooked and tender.
To serve, prepare 4 plates.
Put sautéed potatoes and peas on the each of each plate.
Place a piece of steak on each plate, then spoon the sauce on top of every steak.

Ideas And Tips:

Aside from sirloin steak, you can use fillet mignon, flank steak, strip steak, tri-tip, rib eye or flat iron steak. You can also use chicken breast fillet or pork tenderloin.

If you do not want to cook with alcohol, you can replace brandy with apple, peach, apricot, pear or white grape juice.

images – https://www.youtube.com/watch?v=9rWZNHkrsNg>/p>