Country-Style Fried Steak
with Garlicky Corn and Onion-Gravy
Its that time of year when you want food that sticks to your ribs and brings the comfort of staying inside. This meal checks off all of the above! Breaded pan-fried steak, buttery corn and creamy mash. Put a log on the fire and cozy up to the table!
340 g
Top Sirloin Steak
2 tbsp
Mayonnaise
()
1 unit
Beef Broth Concentrate
460 g
Russet Potato
113 g
Onion, sliced
6 g
Garlic
4 tbsp
Italian Breadcrumbs
()
3 tbsp
Sour Cream
()
113 g
Corn Kernels
7 g
Chives
2 tbsp
Butter*
()
¼ cup
Milk*
()
2.5 tbsp
Oil*
½ tsp
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
While potatoes cook, pat steak dry with paper towels, then carefully slice into centre of each steak – lengthwise and parallel to the cutting board – leaving 1/2-inch intact on the other end. Open up like a book and cover each with some plastic wrap. Using a mallet or heavy-bottomed pan, pound each steak until 1/4-inch thick. Season with salt and pepper. Add breadcrumbs to a shallow dish. Brush steak all over with mayo. Working with one steak at a time, press both sides into breadcrumbs to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then steak. Sear until golden,1-2 min per side. (NOTE: Don't overcrowd the pan; sear in two batches if needed!) Remove pan from the heat and transfer steak to a parchment-lined baking sheet. Bake in middle of the oven, until cooked to desired doneness, 5-8 min.** Meanwhile, drain potatoes and return to the same pot. Using a masher, roughly mash in 1 tbsp butter and 1/4 cup milk (dbl both for 4 ppl). Season with salt and pepper.
While steak cooks, wipe the same pan clean, then heat over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until softened, 4-5 min. Meanwhile, thinly slice chives. Peel, then mince or grate garlic. When onions are soft, add broth concentrate and 1/2 cup water (dbl for 4ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min. Remove the pan the heat. Stir in the sour cream. Season with salt and pepper.
While the gravy cooks, heat a medium pot over medium heat. When hot, add 1 tbsp butter, then corn, garlic and chives. Cook, stirring often, until the corn is warmed through, 2-3 min. Season with salt and pepper.
Divide the steak, mash and corn between plates. Spoon over the onion-gravy.
