Steak with Gravy & Mashed Potatoes

Peel & boil potatoes. When boiling potatoes, put the potatoes into the pot with the water before the water is hot not after. This will help the potatoes rise to temperature the same time as the water and cook evenly. If you put potatoes in boiling water, it starts cooking the outside first with middle still being hard. I use a ricer with my mashed potatoes which removes the peel and mashes everything in one step. Once potatoes are mashed add butter and cream, stirring just until mixed.

Allow the steaks to come up to room temperature (about 20 minutes). Trim off some of the outside fat. Cover steak with plastic wrap and with a kitchen hammer lightly tenderize the meat.

Preheat a large cast-iron skillet on medium high heat and add a coating of non-stick cooking spray. In a small bowl add 1/2 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon smoked paprika, stir until combined. Pour flour mixture onto a dinner plate for dredging the steak. Dredge the steak and shake off any excess flour, only leave a light coating behind. Add steak to the hot skillet and sear the meat on each side for a few minutes each until very golden brown then remove to a plate and set aside. Steak will cook more in a later step. No need to wipe skillet.

In the same skillet add 1/4 cup of butter allowing it to melt. Next add in a 1/4 cup of four whisking until a roux forms (1-2 minutes).

Next add in Worcestershire sauce, Balsamic vinegar, soy sauce and broth, cooking and whisking the gravy constantly on medium heat until the gravy thickens. Next add the steaks back to the skillet and reduce the temperature to a simmer allowing the steaks to finish cooking in the gravy. Cook steak until desired doneness. Steaks should reach an internal temperature of 145 degrees F. to be safely consumed.

Plate the steak with mashed potatoes and a generous amount of gravy on both and garnish with fresh parsley!

Enjoy!