45 min serves 1-2

Beef Manhattan

An Indiana classic, this beef dish helps to use up leftovers like mashed potatoes, gravy, and the ends of bread.

PREP: 25 min. ACTIVE: 12 min. PASSIVE: 5 min. DIFFICULTY Medium


  • 1 Pre Sirloin Steak, room temperature and patted dry
  • 2 tsp sea salt, separated
  • 1 tsp grapeseed oil
  • 2 Russet Potatoes, cooked until soft
  • 1 tbsp grass-fed butter
  • 1 onion, sliced and roasted until caramelized
  • 1 garlic clove
  • 1/4 c. parsley, roughly chopped
  • 1/2 cup beef broth, hot
  • 4 slices, white country bread
    1. Heat a skillet to medium-high. Season steak on both sides with 1 tsp salt and grapeseed oil.
    2. Sear on the first side for about 5 minutes and the second side for 3 minutes. Let rest for 5 minutes then place in the freezer for 15 minutes to get very chilled.
    3. To make the gravy, blend the roasted onions, garlic, 1 tsp salt, 1 tbsp parsley, and hot broth in an immersion blender until smooth. Season with salt/vinegar as necessary.
    4. Mash the warm russet potatoes with butter, 1 tbsp parsley, and 1 tsp salt. Blend to be as creamy as you want. I like to leave it "rustic."
    5. Toast the white bread.
    6. Slice the very cold steak as thin as you can against the grain. Similar to roast beef.
    7. Assemble bread, potatoes, gravy, beef, more gravy, and parsley. Enjoy! 


    Amount per 100g

    Recipe developed by   Chef Sarah Russo