with Parmesan Mashed Potatoes

Yield: 4

Dinnerly

French onion soup lovers, this one’s for you. BUT, instead of cheesy bread, we’re giving you a Parmesan mash that’s sure to have the whole fam joining the clean-plate club. Not to mention, this seared steak is perfect for dipping in the rich onion-based pan sauce, aka, liquid gold.

• 2potatoes
• 1yellow onion
• 12oz sirloin steak
• ¼oz granulated garlic
• 1½oz Worcestershire sauce
• ¾oz parmesan
• kosher salt & ground pepper
• 4TBS butter
• neutral oil
• red wine vinegar (or white wine vinegar)
• ⅓cup milk

Cook potatoes:

Peel potatoes (or leave skins on and scrub clean), cut into 1-inch pieces. Transfer to a medium pot with 1 tsp salt and enough water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork, about 10 minutes. Drain and return potatoes to pot off heat with 2 TBS butter. Cover to keep warm until step 5.

Caramelize onions:

While potatoes cook, thinly slice half of the onion. Melt 2 TBS butter in a medium heavy skillet over medium-high. Add onions, cook, stirring occasionally, until starting to soften, 5–6 minutes. Reduce heat to medium-low, cook, stirring, until deeply browned and jammy, 8–10 minutes, transfer to a plate and set aside.

Cook steak:

Pat steaks dry, then season all over with salt and pepper. Return same skillet to medium-high heat with 1 TBS oil. Add steaks and cook until well browned and medium-rare, 2–3 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest until ready to serve.

Make pan sauce:

While skillet is still hot, return caramelized onions to skillet off heat. Stir in ¼ tsp granulated garlic, Worcestershire sauce, and 1 tsp vinegar until combined. Into pot with potatoes, finely grate Parmesan, if necessary.

Finish potatoes & serve:

Return saucepan with potatoes and Parmesan over medium heat, add ⅓ cup milk. Mash with a potato masher or fork until smooth, season to taste with salt and pepper. Slice steak, if desired. Serve steak with mashed potatoes alongside. Top with French onion pan sauce, a few grinds of pepper, and a pat of butter, if desired. Enjoy!

Side veggies!

As good as steak and cheesy mashed potatoes are on their own, we always try to get our veggies in at dinner time. Roast some broccoli or carrots to serve on the side!