STEAKHOUSE SIRLOIN WITH GOLDEN HASH BROWNS & MUSHROOMS #5FIX
5-Ingredient Fix Contest Entry. This recipe is my take on my steakhouse favorites which include steak, mushrooms, and wonderful Hash Browned potatoes cooked and presented as a wonderful one dish meal!
Provided by jeconway1
Categories Steak
Time 40m
Yield 4 steaks with potatoes and mushrooms, 4 serving(s)
Number Of Ingredients 5
Steps:
- For the steak: If using a grill, preheat to very hot. If using a skillet, spray with cooking spray and preheat to very hot, but not smoking.
- Melt 4 Tbs. of the Butter in an 8 " skillet over medium high heat . Sprinkle with ½ teaspoons seasoned salt.
- Add mushrooms and sauté for about 5 minutes until mushrooms are tender. Remove from skillet with a slotted spoon, cover with aluminum foil and set aside to keep warm.
- Add remaining butter to the skillet used to cook the mushrooms. Sprinkle with ½ teaspoons of the seasoned salt.
- Blot the Hash Browns with paper towels pressing out most of the liquid. Place hash browns in the skillet and press down firmly with your fingers or a wooden spoon until compressed into the skillet. Sprinkle with another ½ teaspoons seasoned salt. Cover the skillet and cook for 15 minutes over high to medium high heat until very golden brown on the bottom. Do not stir or turn with a spatula while potatoes are cooking. After 15 minutes, lift up edge of the potatoes to see if they are crispy. If not, cook another 5 minutes.
- While potatoes are cooking, blot steaks with a paper towel, then rub remaining seasoned salt on both sides. Cook on very hot grill or in hot skillet for 2 ½ minutes per side for medium rare. Turn only once so steak gets a nice sear. Remove steak from heat and let rest 5-7 minutes before slicing into ½" wide slices.
- To assemble: Invert a serving platter over the potatoes and flip so the Hash Browns are in a circle in the middle of the platter. Pour mushrooms on top and in the center of the potatoes. Arrange steak slices around the outside of the potatoes.
Nutrition Facts : Calories 230.1, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 208.8, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 4
GOLDEN HASH BROWNS
Use a plate to flip this skillet-size hash brown. Then cut the crispy potatoes into wedges.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Grate the potatoes on the large holes of a box grater into a large bowl and toss with the scallions, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the potato mixture and press into an even layer with a spatula. Cook, shaking the pan occasionally to prevent sticking, until the potatoes are crisp and brown on the bottom, about 10 minutes.
- Remove the skillet from the heat and put a flat plate over it. Carefully flip the skillet so the potatoes fall onto the plate in one piece. Return the skillet to medium heat and add the remaining 1 tablespoon oil, slide the potatoes back into the skillet, browned side-up. Continue cooking until browned and crisp, about 10 minutes more. Slide the hash browns out of the skillet onto a cutting board and cut into wedges.
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