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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Steak and Potato Toasts
Directions
- 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.
- 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.
- 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.
- Spread toast with creme fraiche mixture. Slice steak across the grain; top toast with potatoes, steak, and parsley.
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)
rubylillie261629932
275 Days Ago
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.
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.