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.
My daughter and I absolutely loved this recipe!!! I'll definitely order this one again.
Hands down one of my favorite Home Chef meals. Steak was tender and the onions were a perfect accompaniment.
Excellent, had this recipe tonight. The potatoes were delicious and the steak was great too. Would definitely recommend this recipe to others.
Everything about this meal was delicious! The flavors in each item were great!
Delicious, delicious, delicious! I find the meat with these meals is really top quality!
Peel and halve onion. Slice halves into thin strips.
Trim and thinly slice green onions on an angle.
Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Make the Potatoes
Bring a medium pot with potatoes covered by 1" water to a boil.
Reduce heat to a simmer and cook potatoes until fork tender, 15-18 minutes.
Drain in colander and return to pot.
Add sour cream and butter, and mash until smooth.
Season to taste with salt and pepper, set aside, and keep warm.
While potatoes cook, cook steaks.
Cook the Steaks
Heat 2 tsp. olive oil in a medium pan over medium heat.
Add steaks to hot pan and cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.
Set aside and rest at least 5 minutes. Reserve pan; no need to wipe clean.
Make the Toast
Place bread slices on prepared baking sheet.
Brush with 2 tsp. olive oil and season with a pinch of salt and pepper.
Bake until toasted, 8-10 minutes.
Remove from oven and cut in half.
While toast bakes, make gravy.
Make the Red Onion Gravy
Return pan used to cook steaks to medium-high heat.
Add 2 tsp. olive oil and onions to hot pan and cook, stirring occasionally, until slightly caramelized, 6-8 minutes.
Add paprika and red wine and 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 cook, stirring 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, with green onions. Bon appetit!