••••STEAK AND POTATO TOASTS🥩🍚🥔🧀🌱🍷🍞🍅🌰🍶🍮!!••••

(Source: bhg.com recipe and photos and courtesy of Evana and Jim bhg magazine and bhg video)

  

••••STEAK AND POTATO TOASTS!!

••••ENJOY THE VIDEO!!

••••CAN BE USED FOR BREAKFAST 🍳 OR 

••••DINNER!!

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• MAKES: 4 SERVINGS
• SERVING SIZE: 1 OPEN-FACE SANDWICH
• MAKES: 4 OPEN-FACE SANDWICHES
• TOTAL TIME: 40 MINS

Steak and Potato Toasts

Ingredients

• 1pound boneless beef sirloin steak
• Coarse salt and freshly ground pepper
• 1/2cup creme fraiche or sour cream
• 4teaspoons finely grated fresh horseradish (or 2 tablespoons bottled)
• 2teaspoons red or white wine vinegar
• 3tablespoons vegetable or olive oil
• 1pound russet potatoes, thinly sliced
• 4slices seeded rye bread, toasted
• 1/4cup fresh Italian parsley leaves
  

Directions

1. Generously season steak with salt and black pepper. In a small bowl stir together creme fraiche, horseradish, and vinegar; season lightly with salt and black pepper. 
2. In an extra-large heavy skillet heat 1 tablespoon of the olive oil over medium-high heat; add steak. Cook 12 to 14 minutes or until desired doneness (145 degrees F for medium), turning once. Let rest, covered with foil, on cutting board 10 minutes. 
3. Wipe skillet clean, then heat 2 teaspoons of the olive oil over medium heat. Working in batches so you don't crowd pan, cook potatoes in a single layer until browned and just tender, about 2 minutes a side. Repeat with two more batches using an additional 2 teaspoons olive oil each time. Season with salt and black pepper. 
4. Spread toast with creme fraiche mixture. Slice steak across the grain; top toast with potatoes, steak, and parsley.

5. Nutrition Facts (Steak and Potato Toasts)

   • Per serving:
    
   • 523 kcal , 
   • 27 g fat 
   • (10 g sat. fat , 
   • 7 gpolyunsaturated fat , 
   • 4 g monounsaturated fat ), 
   • 103 mg chol. , 
   • 661 mg sodium , 
   • 37 g carb. , 
   • 4 g fiber , 
   • 2 gsugar , 
   • 31 g pro.

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