Steak and Potato Toasts
While everyone is still flipping out over avocado toast, I’m just over here minding my own business, trying to promote these Steak and Potato Toasts. They are hearty, filling and completely over the top. Exactly what you want from your toast recipes, right? It’s that perfect dish to make when you have company over this holiday season because it’s fancy enough to impress your guests but also super simple, so you don’t have to spend all day in the kitchen cooking. Serve it as an appetizer (in smaller form), a starter, a light lunch or even a quick dinner with a salad on the side. You want brunch? Top these with a fried egg and call it breakfast. Have I mentioned how versatile this recipe is? This is your new go-to, must-have dish and I hope you enjoy it!
If you’re on the lookout for a “fancy” appetizer or starter this holiday season, then look no further because these Steak and Potato Toasts are exactly what you need. They’re hearty and filling and they’re my new favorite way to toast. They’re perfect for starters, lunches or even weekend brunches. Give them a try and let me know what you think!
Steak and Potato Toasts
Equipment
- Skillet
- Baking sheet
- Pastry Brush
Ingredients
- 14 ounces New York strip steak
- Kosher salt and coarse ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 sprigs fresh thyme
- 2 garlic cloves peeled
- 6 thick slices rye or seeded bread
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon chopped fresh chives plus more for garnish
- 4 medium Yukon gold potatoes boiled until fork tender and cooled completely
Instructions
- Generously season both sides of the steak with salt and pepper. Don’t be afraid to really season it liberally. Set aside and allow to sit at room temperature for about 30 minutes.
- Set a large cast iron skillet over medium-high heat with the oil, butter, thyme and garlic. Once very hot, add the steak and cook, without disturbing, for three minutes to develop a nice golden brown sear. Flip over and cook for another 3 minutes on the second side. Using an oven mitt or towel, carefully tilt the pan and use a spoon to baste the steak with the juices for 1 1/2 minutes. Transfer the steak to a plate and set aside to rest for 10 minutes.
- Meanwhile, place the bread slices on a baking sheet and brush with the pan juices on both sides. Place under the broiler and toast until golden brown on both sides. Remove from the oven and let cool slightly.
- In a small bowl, stir together the mayo, sour cream, as much horseradish as you’d like, chives, and a pinch of salt and pepper.
- Slice the steak on a bias and the potatoes into a 1/4-inch slices. To assemble the toasts, spread each piece with a heaping amount of the horseradish sauce. Top with potato slices, steak a pinch of salt and pepper and garnish with fresh chives. Enjoy!
