Serves 1
Directions
- 1Cut steak into 1x1 inch cubes.
- 2Season the steak with salt and pepper.
- 3Sear the steak on all sides.
- 4Baste the steak with butter.
- 5Put the seared steak to the side.
- 6Sauté the shallots and garlic in the same pan used for the steak, using the leftover butter, until fragrant.
- 7Add sun-dried tomatoes, sun-dried tomato oil, tomato paste, heavy cream, lemon zest and juice, garlic powder, oregano, paprika, Parmesan cheese, and Melinda's Sriracha to the pan, whisking as you go.
- 8Cook the sauce at a medium to low heat.
- 9Add potatoes and garlic bulb to a pot with salt and boil for 15-20 minutes or until fork tender.
- 10Mash the potatoes, adding in milk, the cooked garlic, salt, and pepper.
- 11Serve the steak and sauce with the creamy garlic mashed potatoes and butter.
Ingredients
- 1 lb Steak of your Choice
- 4 Tbsp Butter
- Salt
- Pepper
- 1 Shallot
- 4 Garlic Cloves
- 3 oz Sun Dried Tomatoes
- 1 Tbsp Sun Dried Tomato Oil
- 1 Tbsp Tomato Paste
- 0.25 Cup Heavy Cream
- 1 Lemon
- 1 Tbsp Garlic Powder
- 1 Tbsp Oregano
- 1 Tbsp Paprika
- 0.25 Cup Parmesan
- 1 Tbsp Melinda’s Sriracha
- 6 Yukon Gold Potatoes
- 1 Garlic Bulb
- 1 Cup Milk
- Salt
- Pepper
Equipment
Single BurnerBear Hands CleaverPotPan
Tips
- Use Melinda's Sriracha instead of pepper flakes for heat.
- Make the mashed potatoes first as they take about 25-30 minutes and can be kept warm while preparing the steak and sauce.
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