St. Louis-Style Steak

Ingredients

• 2 Shallots
• 1 Green Onion
• 2 Top Blade Steak
• 12 fl. oz. Canned Evaporated
• Whole Milk
• 2 oz Smoked Gouda Slices
• Olive Oil
• Salt Pepper
• Peel and slice shallots into very thin rounds. Trim and
• thinly slice green onion on an angle, keeping white
• 1” dice. Rinse steaks, pat dry, and season both sides
• with ¼ tsp. salt and a pinch of pepper.

Instructions

1. 1

   Cook Within: When slicing steak, we recommend finding the parallel lines of muscle fiber running down the meat (called the grain), and slicing perpendicular to them, cutting “against the grain.” This makes sliced steak easier to chew, since the muscle fibers are already broken up for you. Smoked Gouda is a variant of the famous Dutch cheese that is smoked in ancient brick ovens over flaming hickory chip embers.

2. 2

   Prepare the Ingredients: Peel and slice shallots into very thin rounds. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Peel and cut potato into 1” dice. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. 3

   Cook the Steaks: Return pan used to caramelize shallots to medium-high heat. Add ½ tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Transfer to a plate and rest 5 minutes before serving. Wipe pan clean and reserve.

4. 4

   Make the Mashed Potatoes: Place potatoes in a medium pot and cover with lightly salted water. Bring to a simmer and cook until fork tender, 15-18 minutes. Drain potatoes in colander and return to pot. Add ¼ the evaporated milk (reserve remaining for sauce) and mash with a potato masher or fork until smooth. Add more evaporated milk, 1 Tbsp. at a time, to achieve desired consistency. While potatoes cook, caramelize

5. 5

   Make the Sauce: Return pan used to cook steaks to medium heat. Add ½ tsp. olive oil and white portions of green onion to hot pan. Cook until fragrant, 30 seconds. Add remaining evaporated milk and bring to a simmer. Cook, stirring often, until slightly thickened, 3-5 minutes. Tear smoked Gouda slices into large chunks and add to sauce. Stir constantly to melt. Remove from burner and season with ½ tsp. salt and a pinch Caramelize the Shallots medium heat. Add shallots to hot pan and cook, stirring often, until caramelized, 6-8 minutes. Stir caramelized shallots into mashed potatoes and season with ¼ tsp. salt and a pinch of pepper. Reserve pan; no need to wipe clean.

6. 6

   Plate the Dish: Place a serving of mashed potatoes on a plate. Spoon sauce in front of potatoes and top with steak. Enjoy any remaining sauce on top of potatoes like a gravy. Garnish with green portions of green onion. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. milk is used twice. ¼ is used in mashed potatoes and remaining in smoked Gouda used twice. White portions are cooked with smoked Gouda sauce and green portions the recipe before you start–we promise it will be time • Place a colander in the sink