Seared Steak with Potato and Zucchini Hash Brown
Seared Steak with Potato and Zucchini Hash Brown
Ingredients
- 4 beef striploin steaks, about 250 g (1/2 lb) each
- 30 ml (2 tbsp) butter
- 10 ml (2 tsp) unbleached all-purpose flour
- 125 ml (1/2 cup) cider or white port wine
- 125 ml (1/2 cup) chicken broth
- Salt and pepper
- 2 russet potatoes, peeled and diced
- 75 ml (1/3 cup) olive oil
- 2 zucchini, diced
- Salt and pepper
Instructions
- In a large skillet, brown the meat in the butter for 3 minutes on each side for rare doneness. Season with salt and pepper. Keep the meat on a warm plate.
- Sprinkle the hot skillet with the flour and mix thoroughly. Deglaze with the cider and broth. Bring to a boil while whisking and reduce by half. Set aside.
Seared Steak with Potato and Zucchini Hash Brown