|2 servings||calories per servings 660||protein serving 41 g||carbs per serving 64 g||total fat per serving 28 g|
Complete with thick mashed potatoes, a green vegetable and rich gravy, this dish is Steak Night, Southern-style. Instead of the traditional cube steak, this upgraded dish features grass-fed sirloin. In this recipe, it’s prepared somewhat like a chicken-fried steak with traditional, peppery white gravy, but instead of being battered and deep-fried, it’s lightly coated in flour and seared in a pan. What comes together in less than an hour is a meal to savor and celebrate!
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||9 g|
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.
• Toss broccoli with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Spread in a single layer on a foil-lined baking sheet.
• Roast in oven, stirring once, until tender, about 18 minutes.
While broccoli roasts:
• Place a saucepan over high heat. Add potato, garlic, bouillon cube, 1 teaspoon kosher salt and enough water to cover.
• When water boils, reduce heat to medium-low. Simmer until potato is fork-tender, about 15 minutes.
While potato cooks:
• Season steak on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Sprinkle with 1 tablespoon flour.
• Place a skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add steak. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip steak. Cook without disturbing until browned on other side, 2-3 minutes.
• Transfer steak to a plate. Wipe out skillet.
• Return skillet to medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
• Whisk in remaining 2 tablespoons flour.
• Gradually whisk in milk. Cook, whisking, until gravy thickens, 3-4 minutes.
• Reduce heat to very low. Season generously with freshly ground black pepper.
• Reserve 1/2 cup potato cooking liquid. Drain potato.
• Return potato to pan. Add butter, and mash well. Adjust consistency as desired with reserved cooking liquid. Season to taste with kosher salt and pepper.
• Divide steak, mashed potatoes and broccoli between 2 plates.
• Spoon gravy over steak, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...