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.<\/p>\n
Peel potatoes<\/strong> (or leave skins on and scrub clean), cut into 1-inch pieces. Transfer to a medium pot with 1 tsp salt<\/strong> and enough water<\/strong> 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<\/strong> to pot off heat with 2 TBS butter.<\/strong> Cover to keep warm until step 5.<\/p>\n Caramelize onions:<\/strong><\/p>\n While potatoes<\/strong> cook, thinly slice half of the onion<\/strong>. Melt 2 TBS butter<\/strong> in a medium heavy skillet over medium-high. Add onions,<\/strong> cook, stirring occasionally, until starting to soften, 5\u20136 minutes. Reduce heat to medium-low, cook, stirring, until deeply browned and jammy, 8\u201310 minutes, transfer to a plate and set aside.<\/p>\n Cook steak:<\/strong><\/p>\n Pat steaks<\/strong> dry, then season all over with salt<\/strong> and pepper.<\/strong> Return same skillet to medium-high heat with 1 TBS oil.<\/strong> Add steaks<\/strong> and cook until well browned and medium-rare, 2\u20133 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest until ready to serve.<\/p>\n Make pan sauce:<\/strong><\/p>\n While skillet is still hot, return caramelized onions<\/strong> to skillet off heat. Stir in \u00bc tsp granulated garlic, Worcestershire sauce,<\/strong> and 1 tsp vinegar<\/strong> until combined. Into pot with potatoes,<\/strong> finely grate Parmesan,<\/strong> if necessary.<\/p>\n Finish potatoes & serve:<\/strong><\/p>\n Return saucepan with potatoes<\/strong> and Parmesan<\/strong> over medium heat, add \u2153 cup milk.<\/strong> Mash with a potato masher or fork until smooth, season to taste with salt<\/strong> and pepper.<\/strong> Slice steak,<\/strong> if desired. Serve steak<\/strong> with mashed potatoes<\/strong> alongside. Top with French onion pan sauce,<\/strong> a few grinds of pepper,<\/strong> and a pat of butter,<\/strong> if desired. Enjoy!<\/p>\n Side veggies!<\/strong><\/p>\n As good as steak<\/strong> and cheesy mashed potatoes<\/strong> are on their own, we always try to get our veggies in at dinner time. Roast some broccoli<\/strong> or carrots<\/strong> to serve on the side!<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bcoz granulated garlic 1\u00bdoz Worcestershire sauce \u00beoz parmesan kosher salt & ground pepper 4TBS butter neutral oil red…<\/p>\n
\nCook potatoes:<\/strong><\/p>\n