Sliced Sirlion Smothered in Onions, With Roquefort Potato Pie and Spinach Salad with Bacon Dressing.
Ingredients
Every time you make mashed potatoes, make a double batch, with Roquefort Potatoe Pie in mind for a supper later in the
week. It's a very addictive recipe!
4(12 0unce, 1 1/2 inch thick) sirloin New York Strip Steaks
2 tablespoons Butter
2 large yellow onions, Thinly sliced 2 tablespoons black peppercorns
Worcestershire sauce, for brushing
Coarse salt
4 to 6 cups mashed potatoes (use leftover mashed or prepared package instant)
8 ounces Roquefort, crumbled
2 scallions, greens and whites, chopped
1/2 cup balsamic vinegar
1 (16 ounce) bag triple whased baby spinach leaves
6large white mushroom caps, sliced
1/4 cup extra virgin olive oil.
Directions:
Preheat grill pan to high heat. Remove meat from refrigerator and unwrap. Let beef stand a few minutes, to
take chill off.
Heat a medium skillet over moderate heat. Add butter and sliced onions to
a hot pan and season with salt. Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color,tender
and sweet.
Mean while place peppercorns in a heavy duty food storage bag. Hit peppercorns with a small heavy frying pan to
crack them. Baste meat with little Worcestershire sauce on each side using a pastary brush. Coat steaks on one
side with cracked black peppercorns. Grill steaks 5 minutes on each side for medium rare.
Warm up leftover mashed potatoes or prepare packaged potatoes. Transfer warm potatoes into mixing bowl. Stir
cheese and scallions into mashed potatoes. Heat a non stick skillet over moderate heat. Coat the inside of the
pan with butter to aid in crusting. Spread cheesey potatoes in an even layer in the skillet and allow them to crust
and brown on the bottom., 5 to 7 minutes. Cut the potatoe layer in half gently with a butter knife, careful not to scratch
nonstick surface. Fold one half over the top of the opposite making a half moon shaped potatoe pie with a crusty outside
and a cheesey soft center.
While steaks and potatoes cook, brown chopped bacon in the small frying pan
you used to crack the peppercorns over high heat. Transfer browned bacon bits to a paper towel lined plate to drain.
Wipe out skillet and return to heat. Add 1/2 cup balsamic vinegar to the pan and bring to a bubble. Reduce
heat to low and smimmer 1 to 2 minutes, until vinegar is reduced by half andthick. Turn off heat. Pour spiach
into a salad bowl. Top with spinach and mushrooms. Whisk Extra Virgin Olive Oil into warm vinegar and pour
over salad. Toss salad and serve.
Season the cooked steaks with a little salt and remove to a carving board. Let the steaks rest for
5 minutes for the juices to redistribute through the meat evenly. If you slice into a hot steak, the juices will run
out and the first bite will only be the tasty one.
Slice steaks thin aganist grain of meat. Smother steak slices in onions. Cut potatoe pie into 4 wedges and
serve along side steaks and spinach salad.
