Texas-Style Steak on Toast with Red Onion Gravy

Ingredients

• 1 Red Onion
• 2 Green Onions
• 2 Flat Iron Steaks
• 2 oz Sour Cream
• 1 oz Butter
• ½ tsp. Smoked Paprika
• 2 oz Red Cooking Wine
• 2 oz Bonewerks Classic Veal
• Demi-Glace
• 2 Texas Toast Slices
• Olive Oil
• Salt Pepper
• Peel and halve onion. Slice halves into thin strips like
• and season with ½ tsp. salt and ¼ tsp. 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 muscle fibers are already broken up for you. Red potatoes were first cultivated in Peru and are considered “new” potatoes since they’re harvested

2. 2

   Prepare the Ingredients: Peel and halve onion. Slice halves into thin strips like sticks (julienne). Quarter potatoes. Trim and thinly slice green onions on an angle. Rinse steaks, pat dry, and season with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Heat 2 tsp. olive oil in pan used for steaks over: medium heat. Add onions and cook 6-8 minutes, stirring occasionally, until tender and slightly car- amelized. Add paprika and red wine and increase heat to medium-high. Reduce wine until nearly evaporated, 1-2 minutes. Combine demi-glace with 2 Tbsp. water and add to pan. Bring to a simmer and remove from heat. Taste and season with a pinch of salt and pepper if desired.

4. 4

   Make the Potatoes: Bring a medium pot with potatoes covered by 1” water to a boil. Reduce heat to a simmer and cook potatoes 15 minutes, or until fork tender. Drain in colander and return to pot. Add sour cream, butter, and mash with a potato masher or fork until smooth. Season to taste with ¼ tsp. of salt and pepper. Set aside and keep warm.

5. 5

   Make the Toast: While onions cook, add bread slices to prepared salt and pepper. Bake 8-10 minutes, or until toasted.

6. 6

   Heat 2 tsp. olive oil in a medium pan over medium: heat. Add steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Set aside and let rest at least 5 minutes. Return pan to heat (no need to wipe clean).

7. 7

   Plate the Dish: Cut toast into wedges and place on a plate. Slice steaks against grain into ½” slices and serve on top of red onion gravy. Place a serving of smashed red potatoes next to steak and garnish with green onions. 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 • Save your fingers from accidental scalding! Use a pair of tongs to test potatoes’ doneness as opposed to sticking a fork in hot water. If tongs crush potatoes easily, the recipe before you start–we promise it will be time • Place a colander in the sink

8. 8

   slice green onions on an angle. Rinse steaks, pat dry,