Steak and…Potatoes!

So, let’s talk about steak.

Namely, steak “holidays”.

Now I have always had a good sense of humor, so when someone told me a “Steak Day” exists as the male answer to Valentine’s Day for  women my first thought was to laugh and think, “I cook all the time”!

However, I’ll bite.

I do realize there are some people that only do special things on special days, and this post is for them . I thought up a deceptively simple surf-and turf dish to surprise your special steak lover, male or female. I’ve added a lot of extra explanations and a simple step-by-step process for those who just want to do something they have not done for a change. As for the other half of this “holiday”, I’m going to leave the extra-curriculars to your own interpretation.

**Note, this will be a bit longer than the normal post, as it is directions for a meal and not a dish. Buen Provecho!

Sirloin Medallions, Mushroom Pan Gravy and Langostino-Topped Smashed Red Potatoes (Click HERE  to download recipe)

Prep time: 15 minutes

Cook Time: 40 minutes

Servings:  Two

STEAK:

 1 lb Sirloin (I prefer Grass-fed, but don’t skimp on quality for the star of your dish!)

Kosher Salt

Pepper

**Note You may use your seasoning of choice here. I like a sprinkle of salt, pepper, garlic, unsweetened cocoa powder and cayenne)

Neutral oil, such as sunflower or grapeseed

 PAN GRAVY:

 2 tbsp Butter

1 Cup Mushrooms

2 Shallots or 1 Red Onion

1 Tsp Chopped Garlic

 ½ Cup Red Wine

1 Tbsp Flour (I use Wondra for gravy)

1 Cup Beef Broth

SMASHED RED POTATOES

 4 Red Potatoes, chopped into cubes 

3 Cubes Beef Bullion

2 Tbsp Butter

2 Tbsp Heavy Cream, Sour Cream or Creme Fraiche

Parsley

LANGOSTINO TOPPING:

 3 tbsp Butter

1 Tsp Chopped Garlic

Juice of ½ Lemon

½ cup White Wine

1 Cup Langostino Tails (available at Trader Joes)

Parsley

DIRECTIONS: 

Rinse steak and pat dry with paper towels. Allow to sit for a few minutes while you prepare the space to cook.

In a medium pot, bring 4 cups of water to a boil and add the beef bullion cubes. Use this time to chop your potatoes and shallots and set aside in separate bowls. Once the water has been brought to a boil and the cubes have dissolved, add potatoes (you will cook these for 15-20 minutes while you prepare the rest of the meal).

Once you have added the potatoes to the pot, rinse the langostino tails and set aside to defrost.

Bring a 10-inch heavier-bottomed skillet over medium-high heat. Generously sprinkle salt and pepper over your steak and rub with your neutral oil (make sure to use at least two tbsp, because we are not adding oil to the skillet). When a drop of water instantly sizzles on the surface of your pan, you are ready to add your steak. Carefully place unto the skillet and allow to sear for two to three minutes on each side. Do not touch your steak other than to flip. You will see some smoke coming from your pan, this is ok. Remove your steak and set on a plate to rest.

In the same pan, lower heat to medium. Immediately add your butter, mushrooms and onions and allow them to sweat for two to three minutes, stirring often. Then add the tablespoon of flour and stir until combined, another minute. Add your red wine to the skillet and stir, making sure to scrape up all the brown bits in the pan. Steal a cup of enriched broth from your cooking potatoes and add to the skillet, then turn the heat to low and allow to simmer until the sauce thickens, around five minutes.

While the gravy is simmering, cut your steak into one-inch strips. Your steak should be done medium (still red inside), and will be finished in the pan.

Remove potatoes, reserving broth, and add back to your bowl.

Add steak strips to your gravy and toss to coat. Simmer until desired doneness (I like medium, so cooking stops there for me), at least two minutes. Add more broth in 1/2 cup intervals if the sauce cooks too far down.

While your sauce simmers, add 1/2 cup of broth, butter and cream to your bowl of potatoes and mix with a fork. These are smashed, not mashed, so lumps are encouraged! Sprinkle with parsley.

In the pot you used for the potatoes, add the garlic and butter over medium heat. Allow butter to melt, and once it begins to foam, add the wine and lemon juice. Stir to combine, then add langostino tails and cook until heated through, two minutes.

Now, if you need a quick idea on “plating”, here’s what I did!

Chop about ten stalks of asparagus (frozen is fine) and throw them in with the potatoes for a minute. Then arrange in a semi-circle at the far edge of your plate like this:

Scoop out your potatoes with an ice-cream scoop and press over the asparagus pieces.

Spoon the langostino pieces and the butter over the potatoes, and top with parsley. add the onions and mushrooms to the bottom of the plate and top with your steak. Voila!