Beef Manhattan

A Midwestern classic with a touch of refinement. Tender slices of petite sirloin are layered over buttery mashed potatoes and toasted country bread, then finished with a rich onion gravy for the ultimate comfort-on-a-plate. It’s humble, hearty, and deeply satisfying—proof that leftovers can become something truly special.

Total Time: 45 minutes

Servings: 1–2

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Ingredients

• 1 10-ounce package Pre petite sirloin steak, room temperature and patted dry

• 2 teaspoons sea salt, separated

• 1 teaspoon grapeseed oil

• 2 russet potatoes, cooked until soft

• 1 tablespoon grass-fed butter

• 1 onion, sliced and roasted until caramelized

• 1 garlic clove

• 1/4 cup parsley, roughly chopped

• 1/2 cup beef broth, hot

• 4 slices, white country bread

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Instructions

1. Heat a skillet to medium-high. Season steaks on both sides with 1 teaspoon 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 teaspoon salt, 1 tablespoon parsley, and hot broth with an immersion blender until smooth.

4. Mash the warm russet potatoes with butter, 1 tablespoon parsley, and 1 teaspoon salt. Blend to be as creamy or chunky as you like.

5. Toast the bread, slice the very cold steak as thin as you can against the grain.

6. Assemble bread, potatoes, gravy, beef, more gravy, and parsley.