Seared Steak with Wine Sauce
Garlicky Mashed Potatoes and Asparagus
Ingredients
- ¾ lb sirloin steak
- 1 Tbsp olive oil, divided
- ¼ cup sliced shallots
- ½ cup gluten-free beef broth
- ¼ cup red wine (or use gluten-free beef broth)
- 1 tsp Dijon mustard
- ½ Tbsp butter
- ½ Tbsp chopped fresh rosemary (or use fresh thyme)
Instructions
- Sprinkle steak with salt and pepper. Cook in ½ Tbsp hot oil in a cast-iron skillet over medium-high heat 5 to 6 minutes per side or to desired doneness. Remove from skillet; let stand 10 minutes before slicing across the grain.
- Meanwhile, cook shallots in ½ Tbsp hot oil in skillet 2 minutes or until tender. Add broth, wine, and mustard, scraping skillet to loosen browned bits. Bring to a boil; cook 6 minutes or until thickened and reduced by half. Stir in butter and rosemary.
- Serve sauce over steak.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated gluten-free mashed potatoes (such as Simply Potatoes)
- ½ (8-oz) carton sour cream
- ½ Tbsp minced garlic
- 1 green onion, chopped
- ½ lb asparagus, trimmed
- 1 Tbsp butter
Side Dish Instructions
- Cook potatoes according to package directions; reserve half of potatoes for a future meal. Stir sour cream, garlic, and onion into remaining potatoes.
- Cook asparagus according to package directions; toss with butter. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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