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Steak and poutine!

Making:

Steak with mushrooms onions and poutine

1 serving prepared 

Here's what I have:


Gluten-free Gavy:

1/2 cup Beef broth 
1 tbsp Butter 
1 tbsp Gluten free all-purpose flour 
salt/pepper - to taste

6 oz Strip steak - marinated 
1/4 cup Onion 
cheese 
5 oz Potato 
3 Button mushrooms sliced
1tsp Butter 
1 Whole Scallion sliced

Preparation:

The steak was marinated in Tamari and Worcestershire sauce for about 7 hours.

The oven is preheated to 425, the potatoes word result in a little olive oil no salt or pepper and place in the oven for 20 minutes.

While the potatoes were roasting I started the gravy. First melting the butter in a small pot (medium heat) until completely melted and then adding the gluten-free flour stirring constantly to make a roux.  Once the mixture was well combined and bubbly I added the scallion whites and then beef broth continuously stirring. Eventually the mix thickened up to a gravy,  at this point I seasoned with salt and pepper to taste. 

Once the gravy was finished I got the cast iron pan hot adding half of the remaining butter. The sides of the steak were seared first, 1 minute per side.  I added the remaining butter I laid flat to cook 4 more minutes top/bottom. Cook time was 10 minutes total.  

Once the steak was done I set it aside to rest and put the remaining butter in the pan to cook the onion and mushrooms until the onions were clear. During this step I did add a bit of beef broth to pull the remaining steak season into the onion mushroom mix. By the time this is done the steak should be well rested.

I used just enough cheese and gravy for the potatoes then topped that with scallion greens.

The plate!


This was a pretty good comfort food meal and the gravy came out super nice so I'm glad there are leftovers. Next time I try this I think I'll do green vegetables as sides.

- Kris 
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