Skip to main content
shipping schedule

Meal Search


Send a Meal Blog

Friday, October 05 2018

The classic pairing of meat and potatoes meets the 21st century trend of fully-loaded toast in this fast and filling easy skillet recipe. While the sirloin rests (to allow the juices to redistribute for the most moist meat ever), pan fry slices of russet potatoes in the same skillet you used for the steak.

1 - pound boneless beef sirloin steak
Coarse salt and freshly ground pepper
1/2 - cup creme fraiche or sour cream
4 - teaspoons finely grated fresh horseradish (or 2 tablespoons bottled)
2 - teaspoons red or white wine vinegar
3 - tablespoons vegetable or olive oil
1 - pound russet potatoes, thinly sliced
4 - slices seeded rye bread, toasted
1/4 - cup fresh Italian parsley leaves

Generously season steak with salt and black pepper. In a small bowl stir together creme fraiche, horseradish, and vinegar; season lightly with salt and black pepper.

 In an extra-large heavy skillet heat 1 tablespoon of the olive oil over medium-high heat; add steak. Cook 12 to 14 minutes or until desired doneness (145 degrees F for medium), turning once. Let rest, covered with foil, on cutting board 10 minutes.

Wipe skillet clean, then heat 2 teaspoons of the olive oil over medium heat. Working in batches so you don't crowd pan, cook potatoes in a single layer until browned and just tender, about 2 minutes a side. Repeat with two more batches using an additional 2 teaspoons olive oil each time. Season with salt and black pepper.

Spread toast with creme fraiche mixture. Slice steak across the grain; top toast with potatoes, steak, and parsley.
NUTRITION FACTS (Steak and Potato Toasts)

Per serving: 523 kcal , 27 g fat (10 g sat. fat , 7 g polyunsaturated fat , 4 g monounsaturated fat ), 103 mg chol. , 661 mg sodium , 37 g carb. , 4 g fiber , 2 g sugar , 31 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email