As much as I enjoy going out to eat and celebrating at a nice steakhouse, sometimes it’s really nice to get the same quality of food right in your own home. My go-to recipe for steak is usually just salt and pepper, but I saw Rachael Ray’s recipe for flank steak and couldn’t wait to try a spin on it myself.
- 2 TBSP minced garlic
- 1 TBSP Montreal Steak Seasoning
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tsp hot sauce
- 1 TBSP Worcestershire sauce
- 2 TBSP red wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 – 1″ sirloin steaks (try to have these be even in size so they’ll cook evenly)
- 2 russet potatoes
- Splash of cream (or milk)
- 3-4 TBSP butter
- 2 TBSP sour cream
Mix the garlic, steak seasoning, paprika, cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in the olive oil. Let the steak marinade in this for about 10 – 15 minutes.
Peel and chop your potatoes. Place potatoes in a pot with enough water to cover them. Bring to boil and let the potatoes cook for about 15 minutes (or until the potatoes can be easily squashed with a fork).
Cook your steak however you’re most comfortable. I usually prefer to stick mine in the oven because I don’t have to keep as close an eye on it. Turn oven to broil. Have your oven racks set to have one in the middle and another near the top. Place your steaks in a cast iron skillet, put it on the middle rack and broil for 5 minutes. Flip the steak and cook for another 5 minutes. Then, flip the steak and again and move the skillet to the top rack of the oven for 3 minutes. This adds a nice crust to the outside. After that, once more, flip the steaks and cook for another 3 minutes. Add more oil or butter as necessary when broiling. This technique should get your steaks to about medium, but you may need to adjust cooking times depending on weight and thickness. This is a case where a meat thermometer is your friend!
Once the steak is cooked, take it out of the oven and let it rest for about 5 minutes before serving.
While your steak rests, drain the water from your cooked potatoes. With a hand mixer, add in the cream, butter, and milk, a little at a time until the potatoes are fluffy and reach a consistency you like. From there, add salt and pepper to taste.
Then you’re ready to serve! Serve with some wine and a side salad and you’ve got a steakhouse dinner right from your very own kitchen!
Until next time!