FOR THIS RECIPE WE USED:
Top Sirloin - 8 oz. Beef Steaks
COOK TIME | ACTIVE: 12 MINUTES - PASSIVE: 5 MINUTES
- 1 Pre Sirloin Steak, room temperature and patted dry
- 2 tsp sea salt, seperated
- 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
- Heat a skillet to medium-high. Season steak on both sides with 1 tsp salt and grapeseed oil.
- 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.
- 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.
- 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."
- Toast the white bread.
- Slice the very cold steak as thin as you can against the grain. Similar to roast beef.
- Assemble bread, potatoes, gravy, beef, more gravy, and parsley. Enjoy!