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Garlic Butter Steak with Fried Onion Strings and Mashed Potatoes Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: American

Ingredients

Scale

Mashed Potatoes

  • 1 1/2 pounds Yukon gold potatoes, peeled and quartered lengthwise
  • 1/4 cup heavy cream or half and half (warm)
  • 2 tablespoons butter (melted)
  • 12 tablespoons milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Fried Onion Strings

  • 1 medium yellow onion, halved
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 tablespoon salt
  • 2 teaspoons cayenne pepper
  • Pinch garlic powder
  • Canola oil, for frying

Instructions

  1. For the onion strings: Cut the onion in half and very thinly slice into small half rings. Place the onions in a small bowl and submerge in buttermilk. Half an onion is enough for two servings. Let soak for 1 hour on the counter.
  2. Add flour, salt, and cayenne pepper to a separate bowl and mix. Bring oil to 375°F in a small saucepan. 1-2 inches of oil is all you need.
  3. Using tongs, remove the onion from buttermilk and add to the bowl with flour mixture. Dredge until onions are fully coated. Remove from the flour, shaking off any excess, and add to saucepan with the oil. Fry for 30 seconds-1 minute or until onions are just starting to turn golden brown. Remove from the oil and place on a paper-towel-lined plate to drain.
  4. For the mashed potatoes: Add potatoes to a large pot. Fill the pot with cold water, covering potatoes by at least 1 inch. Add salt and bring to a boil, cover, and reduce heat to a simmer. Cook for 15-20 minutes or until potatoes can be easily pierced with a fork with no resistance.
  5. Drain water from the pot and add melted butter and warm cream. I warm butter/cream in short intervals in the microwave. Add garlic powder and mash until potatoes are creamy and smooth. Use a wooden spoon to stir out any remaining lumps. Stir in milk and add salt and pepper to taste. Cover, and set aside.
  6. For the steaks: Preheat the grill to medium-high heat and clean the grates well.
  7. Place the steaks face down and sear undisturbed for 5 minutes. Flip and sear for an additional 5 minutes. This is ideal for medium-rare.
  8. For rare, sear for 4 minutes a side. Medium rare, 5 minutes. Medium, 6-7 minutes. Medium well, 8+ minutes. Remember, depending on the size of the steak, the more or less time it will take. When in doubt, use a digital thermometer.
  9. Serve steaks topped with crispy onion rings and a side of mashed potatoes. Garnish with optional minced parsley.

Notes

Temperatures for steak Rare: 120° F to 125° F Medium rare: 125° F to 130° F Medium: 135° F to 140° F Medium well: 145° F to 150° F Well done: 160° F and above.

The sirloin steaks are adequately salted and seasoned and really require nothing more than throwing on the grill. Taste before adding additional seasoning or flavors.

The fried onion strings can be made first and be set aside until ready to serve. No need to juggle everything at once.


Nutrition

  • Serving Size: 1 steak (no sides)
  • Calories: 250
  • Sugar: 1g
  • Sodium: 710mg
  • Fat: 10g
  • Saturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 36g
  • Cholesterol: `00mg

Keywords: steak with crispy onions, garlic butter steak, sirloin steak, steak and mashed potatoes, fried onion strings

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