Steak Tips and Parmesan Potatoes

Recipe

Main Dish
Steak Tips and Parmesan Potatoes

Primary Media

Plate of steak tips served over a bed of mashed parmesan potatoes

User Rating

3.75 out of 5 stars
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24 ratings

Recipe Data

2
Servings
30min
Prep
40min
Total

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    Description

    If you're pinched for time, heat up pre-made refrigerated mashed potatoes and stir in some Parmesan cheese. Voila! 

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    1recipe Parmesan Potatoes, below
    8 oz.beef sirloin steak, trimmed and cut into 1-inch pieces
    Hy-Vee kosher sea salt and black pepper
    2 tbsp.Hy-Vee all-purpose flour
    ¼ c.Hy-Vee unsalted butter, divided
    2sprigs thyme, plus more for garnish
    1clove garlic, crushed
    ½ c.Zinfandel wine
    ½ c.Hy-Vee beef broth
    1 tsp.Hy-Vee Worcestershire sauce
    ½ tsp.Hy-Vee baking cocoa

    Things To Grab

      Directions

      1. Prepare Parmesan Potatoes (recipe below); keep warm.
      2. Season steak with salt and pepper. Add steak and flour to a gallon-size resealable plastic bag; seal bag and toss to coat.
      3. Heat 2 tbsp. butter in a large skillet over medium-high heat. Shake excess flour off steak; add to skillet. Stir in thyme and garlic. Cook for 4 minutes or until steak is brown, turning once. Transfer steak to a platter; leave thyme and garlic in skillet.
      4. Add wine, broth and Worcestershire sauce to skillet; bring mixture to a boil. Scrape up any brown bits in the bottom of the skillet. Gently boil until liquid is reduced by half.
      5. Melt remaining 2 tbsp. butter; stir in cocoa. Add cocoa mixture and steak tips to skillet. Cook for 2 minutes or until heated through.
      6. Serve steak sips over Parmesan Potatoes. If desired, garnish with additional thyme.
      7. Parmesan Potatoes: Peel and quarter 1 lb. Hy-Vee russet potatoes. Cook in enough salted boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low. Add 3 tbsp. shredded parmesan cheese. Season to taste with Hy-Vee salt. Gradually beat in 3 tbsp. Hy-Vee whole milk to make mixture light and fluffy. Add additional milk, if needed.

      Nutrition facts

      Servings

      860 Calories per serving

      Amounts Per Serving

      • Total Fat: 58 g
      • Cholesterol: 205 mg
      • Sodium: 490 mg
      • Total Carbohydrates: 40 g
      • Protein: 32 g

      Daily Values

      0%
      Vitamin A 560%
      0%
      Vitamin C 45%
      0%
      Iron 15%
      0%
      Calcium 25%

      Recipe Source:

      Seasons February 2017