Texas-Style Steak on Toast

with smashed red potatoes and red onion gravy

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

It's time to go big with this Texas-style steak on toast. We start with a juicy sirloin steak, the perfect cut for slicing and serving over thick-cut toast, then smother it with an over-the-top (literally!) red onion gravy. Next to smashed red potatoes, the elements of this dish all meld together seamlessly for truly Texas-sized flavors.

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • 1 Red Onion
  • 2 Green Onions
  • 12 oz. Sirloin Steaks
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Butter
  • Info
    2 Texas Toast Slices
  • ½ tsp. Smoked Paprika
  • 2 fl. oz. Red Cooking Wine
  • Info
    2 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    768
  • Carbohydrates
    58g
  • Fat
    38g
  • Protein
    45g
  • Sodium
    1740mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Quarter potatoes. Peel and halve onion. Slice halves into thin strips. Trim and thinly slice green onions on an angle. Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Make the Smashed Potatoes
    2

    Make the Smashed Potatoes

    Bring a medium pot with potatoes covered by 1" water to a boil. Reduce heat to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add sour cream and butter. Mash until desired consistency has been reached. Season to taste with salt and pepper. Set aside and keep warm. While potatoes simmer, cook steaks.

  • Step 3 - Sear the Steaks
    3

    Sear the Steaks

    Heat 2 tsp. olive oil in a medium pan over medium heat. Add steaks to hot pan and cook until browned, 2-3 minutes per side. Remove from burner. Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 4 - Finish Steaks and Toast Bread
    4

    Finish Steaks and Toast Bread

    Place Texas toast slices on other half of baking sheet. Brush with 2 tsp. olive oil and season with a pinch of salt and pepper. Roast in hot oven until bread is toasted and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes. Carefully, halve Texas toast. While steaks finish and bread toasts, make gravy.

  • Step 5 - Make the Red Onion Gravy
    5

    Make the Red Onion Gravy

    Return pan used to cook steaks to medium-high heat. Add 2 tsp. olive oil and onion to hot pan and stir occasionally until slightly caramelized, 6-8 minutes. Add paprika and red wine. Reduce until wine is nearly evaporated, 1-2 minutes. Combine demi-glace with ¼ cup water and add to pan. Bring to a simmer and stir occasionally until slightly thickened, 2-3 minutes. Remove from burner. Taste, and season with a pinch of salt and pepper if desired. Plate dish as pictured on front of card, spooning sauce over steak and garnishing potatoes with green onions. Bon appétit!