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About the Dish

  • Broccoli


  • Russet Potatoes

    Russet Potatoes

  • Garlic


  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Butter


  • Cube Steak

    Cube Steak

  • PeachDish Salt

    PeachDish Salt

  • All Purpose Flour

    All Purpose Flour

  • Shallot


  • Whole Milk

    Whole Milk


MISE EN PLACE • Heat oven to 400°F. • Discard tough broccoli stem. Cut florets into 1/2-inch pieces. Thinly slice remaining stems. • Peel potato. Cut into 1-inch dice. • Peel and mince garlic. • Peel and mince shallot.
• In a bowl, toss florets and stems with 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Spread on a foil-lined baking sheet. • Roast in oven until tender, about 18 minutes. Stir once during cooking time.
• Place a medium saucepan over high heat. Add potato, garlic, bouillon cube, 1 teaspoon kosher salt and enough water to cover. Cover and bring to a boil. • Reduce heat to medium low. Cook until potatoes are fork tender, 12 - 14 minutes. • Reserve 1/2 cup cooking liquid. Drain potatoes. • Return to pan. Add butter and mash with a potato masher or fork. Adjust consistency as desired with reserved water. Season to taste with kosher salt and pepper.
• Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. • Sprinkle evenly with 1 tablespoon flour.
• Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add steaks. Cook until browned, 2-3 minutes. • Flip, and cook 2-3 minutes more. Transfer steaks to a plate. Wipe out skillet.
• Return skillet to heat, and add 2 teaspoons olive oil. Add shallot. Sauté 1 minute. • Whisk in remaining flour. Slowly stir in milk. Keep stirring as gravy begins to thicken, 3 - 4 minutes. • Reduce heat to low. Season generously with freshly ground black pepper. Cook 1-2 minutes more.
Divide steak, potatoes and broccoli between 2 plates. Spoon gravy over steak, and enjoy!