Steak and Potato Toasts

Meat and potatoes meet the open-faced toast trend in this easy weeknight dinner recipe. Serve this steak dinner with a side salad to round out the meal.

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2.0 by 1 people

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  • Makes: 4 servings
  • Serving Size: 1 open-face sandwich
  • Makes: 4 open-face sandwiches
  • Total Time: 40 mins

Steak and Potato Toasts

Directions

  1. Generously season steak with salt and black pepper. In a small bowl stir together creme fraiche, horseradish, and vinegar; season lightly with salt and black pepper.
  2. In an extra-large heavy skillet heat 1 tablespoon of the olive oil over medium-high heat; add steak. Cook 12 to 14 minutes or until desired doneness (145 degrees F for medium), turning once. Let rest, covered with foil, on cutting board 10 minutes.
  3. Wipe skillet clean, then heat 2 teaspoons of the olive oil over medium heat. Working in batches so you don't crowd pan, cook potatoes in a single layer until browned and just tender, about 2 minutes a side. Repeat with two more batches using an additional 2 teaspoons olive oil each time. Season with salt and black pepper.
  4. Spread toast with creme fraiche mixture. Slice steak across the grain; top toast with potatoes, steak, and parsley.
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Nutrition Facts (Steak and Potato Toasts)

  • Per serving:
  • 523 kcal ,
  • 27 g fat
  • (10 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 103 mg chol. ,
  • 661 mg sodium ,
  • 37 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 31 g pro.

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Reviews (1)

1 Ratings
85 Days Ago
2.0
Getting ready to make this when I wondered how to slice the beef across the grain, as specified in the recipe.
Then, I looked at the picture. The meat is sliced with the grain, not across the grain.
You should at least follow your own instructions.

I made the recipe and we enjoyed it, so my critique is really technique, not taste.

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