Sliced Sirloin Smothered In Onions, With Roquefort Potato Pie And Spinach Salad With Bacon Dressing
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Butter2 large
Yellow Onion (thinly sliced)2 tbsps
Black Peppercorn230 g
Roquefort (crumbled)1 cup
Balsamic Vinegar6 large
Mushroom (white caps, sliced)1 cup
Extra-Virgin Olive OilDirections:
1
Preheat grill pan to high heat
2
Remove meat from the refrigerator and unwrap
3
Let beef stand a few minutes, to take the chill off
4
Heat a medium skillet over moderate heat
5
Add butter and sliced onions to a hot pan and season with salt
6
Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color, tender, and sweet
7
Meanwhile, place peppercorns in a heavy-duty food storage bag
8
Hit peppercorns with a small, heavy frying pan to crack them
9
Baste meat with a little Worcestershire sauce on each side using a pastry brush
10
Coat steaks on 1 side with cracked black peppercorns
11
Grill steaks 5 minutes on each side for medium rare
12
Meanwhile, heat leftover mashed potatoes on high in microwave oven for 5 minutes
13
If you are using instant potatoes, prepare to package directions and transfer warm potatoes to a mixing bowl
14
Stir cheese and scallions into the mashed potatoes
15
Heat a nonstick skillet over moderate heat
16
Coat the inside of pan with butter to aid in crusting
17
Spread cheesy potatoes in an even layer in the skillet and allow them to crust and brown on the bottom, 5 to 7 minutes
18
Cut the potato layer in half gently with a butter knife, careful not to scratch your nonstick surface
19
Fold one half over top of the opposite making a half moon shaped potato pie with a crusty outside and a cheesy, soft center
20
While steaks and potatoes cook, brown chopped bacon in the small frying pan you used to crack the peppercorns over high heat
21
Transfer browned bacon bits to a paper towel lined plate to drain
22
Wipe out skillet and return to heat
23
Add 1/2 cup balsamic vinegar to the pan and bring to a bubble
24
Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick
25
Turn off heat
26
Pour spinach into salad bowl
27
Top with bacon and mushrooms
28
Whisk extra-virgin olive oil into warm vinegar and pour over salad
29
Toss salad and serve
30
Season the cooked steaks with a little salt and remove to a carving board
31
Let the steaks rest for 5 minutes for the juices to redistribute through the meat evenly
32
If you slice into a hot steak, the juices will run out and the first bite will be the only tasty one
33
Slice steaks thin against the grain of the meat
34
Smother steak slices in onions
35
Cut potato pie into 4 wedges and serve along side steaks with spinach salad