Steak with Onion Gravy, Smashed Potatoes and Peas

Instructions

1. 1

   Finely chop the onion and parsley. Scrub the potatoes and cut them into roughly 2.5 cm pieces, leaving the skins on.

2. 2

   Use four raw cube steaks weighing about 170 g each and approximately 1.25 cm thick. Pat them dry without rinsing, then season both sides with the steak seasoning and 0.25 tsp black pepper. Sprinkle and press 35 g flour evenly over both sides.

3. 3

   Put the potatoes and 60 ml water in a 2.5-liter microwave-safe, nonmetal bowl. Cover with a vented microwave-safe lid and microwave at 1000 watts for 12–16 minutes, stirring halfway, until completely fork-tender. Leave covered for 2 minutes. Meanwhile, heat the vegetable oil in a 30 cm heavy frying pan over medium-high heat for about 2 minutes.

4. 4

   Fry the steaks in two batches without overlapping, allowing about 3–4 minutes per side, until browned and at least 63°C/145°F in the center. Insert an instant-read thermometer horizontally from the side. Transfer each batch to a plate and let it rest for at least 3 minutes while you continue cooking.

5. 5

   Reduce the pan heat to medium. Leave the oil and browned bits in the pan, add 20 g butter and the onion, and cook for 6 minutes, stirring, until softened. During this time, carefully drain the cooked potatoes, then roughly smash them in their bowl with 20 g butter, 0.25 tsp salt and the parsley. Cover to keep warm.

6. 6

   Stir the remaining 25 g flour into the onion and cook for 1 minute. Gradually stir in the beef broth, scraping up the browned bits, then add the Worcestershire sauce and remaining 0.25 tsp black pepper. Bring to a gentle simmer over medium heat and cook for 5–6 minutes, stirring occasionally, until thickened.

7. 7

   While the gravy simmers, put the frozen peas and remaining 30 ml water in a 1-liter microwave-safe, nonmetal bowl. Cover with a vented microwave-safe lid and microwave at 1000 watts for 4–5 minutes, stirring halfway, until steaming hot throughout. Stand covered for 1 minute, drain carefully, then stir in the remaining 20 g butter and 0.25 tsp salt.

8. 8

   Stir the cream into the gravy and return the steaks and their collected juices to the pan. Spoon gravy over them and simmer gently over medium-low heat for 2–3 minutes, or until the steaks reach 74°C/165°F throughout.

9. 9

   Divide the smashed potatoes and peas among four plates. Add one steak to each and spoon over all the onion gravy.