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Broiled steak and onions with hash browned potatoes

10
Points®
Total Time
33 min
Prep
7 min
Cook
26 min
Serves
2
Difficulty
Moderate
Use this easy six-ingredient steak and hash browns recipe for a hearty brunch or dinner main. Ready in just over 30 minutes, you and your favorite guest can feast on delicious broiled steak and onions over crispy-tender hash browned potatoes. There’s no need to peel the potato for the hash browns, making this a super simple recipe to prepare. Steamed sugar snap peas make a crunchy accompaniment to this dish as does a few scrambled eggs. This family-friendly dish is easily multiplied for a table full of family. Need to cut the time even further? Try pre-shredded potatoes from your supermarket (usually near the eggs).

Ingredients

Uncooked lean trimmed sirloin beef

1 pound(s), steak, boneless, trimmed of all visible fat

Cajun seasoning

2 tsp

Red onion

1 medium, cut crosswise into 4 slices

Olive oil

2 tsp

Garlic

1 clove(s), minced

Uncooked potato

10 oz, scrubbed and shredded

Instructions

  1. Spray broiler rack with nonstick spray; preheat broiler.
  2. Sprinkle both sides of steak with the Cajun seasoning; place on broiler rack. Arrange onion slices around steak; spray onion lightly with nonstick spray. Broil steak and onion 5 inches from the heat until an instant-read thermometer inserted in center of the steak registers 145°F for medium-rare, 5–6 minutes on each side and onion is lightly browned, 3–4 minutes on each side.
  3. Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the potato and salt, stirring to incorporate the garlic then press down into a flat cake in the skillet. Cover the skillet and cook until golden on the bottom, about 5 minutes. With a nonstick spatula, cut the potato cake into fourths, then turn and cook, covered, until golden on the other side, about 5 minutes longer.
  4. Transfer steak to a cutting board, let stand 5 minutes; cut in half. Refrigerate half of steak for up to 3 days for later use.
  5. Cut the remaining steak, against the grain and on a diagonal, into 8–10 slices. Serve the steak with the onion slices and hash brown cakes. Yields 4–5 steak slices, 2 onion slices, and 2 hash brown cakes per serving.

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