Iowa boasts a rich culinary heritage, and among its treasured dishes is the hearty and flavorful Steak De Burgo. This isn't your typical steak; it's a culinary adventure that combines the juicy tenderness of a perfectly grilled steak with a unique blend of savory spices and herbs, creating a truly unforgettable taste experience. Imagine succulent beef, infused with the aromatic depth of garlic, pepper, and a touch of magic that only Iowa's heartland can provide. It's a recipe passed down through generations, a testament to the simple pleasures of great food and good company.
This delicious steak is surprisingly easy to make, even for novice cooks. Ready to embark on this culinary journey and create your own mouthwatering Steak De Burgo? Let's dive into the simple, step-by-step process outlined below, ensuring your steak will be cooked to perfection every time.
Tools Needed
- Sauté pan
- Aluminum foil
- Small pot
- Sauce pot
- Sheet tray
- Potato masher
- Oven
- Meat thermometer
Ingredients
- Top sirloin steak: 1 (at least 1 inch thick)
- Salt
- Pepper
- Garlic: 1 whole bulb
- Olive oil: a few small glugs
- Russet potatoes: 2 (around 18 oz total)
- Water
- Heavy cream: 0.5 cup + 6 oz
- Butter: 3 tbsp + 1 tbsp + 1 tbsp
- Green beans: a small handful
- Thyme: 2 tbsp (fresh, equal parts with basil and oregano)
- Basil: 2 tbsp (fresh, equal parts with thyme and oregano)
- Oregano: 2 tbsp (fresh, equal parts with thyme and basil)
- White wine: 2 oz
- Shallot: 0.5, diced
- High smoke point oil: small amount
Step-by-Step Instructions
Step 1. Prepare the Sides and Garlic
- Split a garlic bulb in half, place it with olive oil in aluminum foil, and roast at 375°F for 40-50 minutes.
- In a pot, boil russet potatoes (cut into large chunks) in salted water until tender. Drain and dry them in a 250°F oven for 10 minutes.
- Boil green beans in salted water until tender (about 5 minutes). Drain and set aside.
- While potatoes dry, combine heavy cream, butter, salt, and roasted garlic in the potato pot. Mash the potatoes once dry and add to the cream mixture. Keep warm in a 250°F oven.
Step 2. Cook the Steak
- Heat high-smoke-point oil in a sauté pan over high heat. Sear the steak on both sides until well-browned.
- Transfer the steak to another pan and finish cooking in the oven to your desired doneness (medium-rare: 125-130°F).
Step 3. Make the Sauce
- In the original pan, sauté diced shallot and minced garlic until softened. Deglaze with white wine, scraping up browned bits. Reduce wine, add heavy cream, salt, and simmer until thickened. Stir in butter and herbs.
Step 4. Plate and Serve
- Arrange sauce on the plate, top with sliced steak, mashed potatoes, and green beans. Drizzle extra sauce as desired.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use a meat thermometer to ensure your steak reaches your desired doneness.
- For best mashed potatoes, generously salt the boiling water, dry the potatoes before mashing, and don't overwork them.
- Use fresh herbs for a superior flavor in the sauce.
Nutrition
- N/A
FAQs
1. What makes Steak De Burgo unique?
Steak De Burgo's unique flavor comes from a special blend of herbs and spices, often including garlic, pepper, and sometimes a secret ingredient passed down through families. This blend is what sets it apart from other steak recipes.
2. Can I use any cut of steak for this recipe?
While a tender cut like ribeye or sirloin works best, you can experiment with other cuts. Just be sure to adjust cooking time accordingly, as tougher cuts will need longer to cook through.
3. What is the best way to serve Steak De Burgo?
Steak De Burgo is delicious on its own, but it's also great served with classic sides like roasted potatoes, grilled vegetables, or a simple green salad. A rich red wine complements the flavors beautifully.
So there you have it – a recipe that captures the heart and soul of Iowa's culinary heritage. With its simple preparation and unforgettable flavor, Steak De Burgo is a dish that will quickly become a family favorite. Enjoy the delicious results of your culinary journey!