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Smothered Steaks

Serves 4

Cuisine: American

Category: Steaks, 30 minutes or less, Old-School Classics

Your comfort food go-to! Great steaks smothered in braised onions and gravy. What makes this special: 1) quality steaks to start! 2) garlic two ways and onion two ways add to depth of flavor and texture! Fried shallots are an upgrade from crispy fried onions you see topping every green bean casserole. Find them in most Asian stores or online. Or if you’re feeling it, fry your own from fresh shallots.

Prep Time

15 mins

Other Time

Cook Time

25 mins

Total Time

40 mins

Ingredients:

4 (7 to 8-ounce) Certified Angus Beef^® brand sirloin steaks, 3/4-inch thick
3 teaspoons kosher salt, divided
2 teaspoons cracked black pepper
1 teaspoon granulated garlic
1/2 teaspoon paprika
2 tablespoons vegetable oil
1 pound (3 medium) sweet yellow onions, quartered and sliced
3 cloves fresh garlic, minced (2 tablespoons)
2 teaspoons dried thyme
1 1/2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons corn starch
3/4 cup heavy cream
1/4 cup chopped fresh parsley
1/4 cup fried shallots (see notes)

Instructions:

Season steaks with 2-teaspoons salt, black pepper, granulated garlic and paprika.
Add oil to a large saute pan over medium-high heat. Sear steaks to develop a deep brown crust, 2 minutes per side; pull steaks from pan.
Add onions to pan, reduce heat to medium low and simmer until translucent, stirring often, 3 minutes. Stir in fresh garlic, thyme and remaining 1-teaspoon salt. Continue to simmer and stir, 4 to 5 minutes.
In a measuring pitcher combine broth, Worcestershire and corn starch. Whisk until cornstarch is incorporated with no clumps. Add cream. Pour mixture in pan with onions, bring to a boil and simmer 3 to 4 minutes.
Nestle steaks into pan to continue cooking steaks through over low heat while sauce thickens, 3 to 5 minutes to reach 120°F internal temperature on steaks. Remove pan from heat and flip steaks.
Serve steaks loaded with onion gravy. Garnish with fresh parsley and fried shallots.