Slow-Braised Garlic and Herb Smothered Beef Steak with Rich Onion Gravy
Ingredients
For the Slow-Braised Smothered Beef Steak:
1 lb (450g) beef steak (such as chuck or round), cut into thick strips or medallions
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large onion, thinly sliced (for gravy)
4 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon sea salt
1/2 teaspoon coarsely cracked black pepper
1 cup beef broth (halal certified)
Fresh parsley, chopped (for garnish)
For the Crispy French Fries:
3 large Russet potatoes, peeled and cut into uniform sticks
Vegetable oil (for deep frying)
1 teaspoon sea salt
1/2 teaspoon dried oregano
For the Fresh Side Salad:
1 cup mixed baby greens or arugula
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
Fresh lemon wedges (for serving)
For the Creamy Herb & Garlic Dip:
1/4 cup Greek yogurt
1 tablespoon fresh lemon juice
1 clove garlic, minced to a paste
1/2 teaspoon fresh parsley, finely chopped
A pinch of salt
1/2 teaspoon red chili flakes (for garnish)
Instructions
1. Prepare the Crispy French Fries
Soak potato sticks in cold water for 30 minutes to remove excess starch. Drain and pat them thoroughly dry with a kitchen towel.
Heat oil in a deep pot to 325°F (160°C). Fry the potatoes for 5–6 minutes until soft but pale. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Fry again for 2–3 minutes until the fries are deeply golden and crispy.
Toss immediately in a large bowl with sea salt and dried oregano.
2. Braise the Smothered Beef Steak
Pat the beef strips dry with paper towels. Season with garlic powder, onion powder, salt, and half of the cracked black pepper.
Heat olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pan, add the butter and sliced onions. Sauté over medium heat for 8–10 minutes until the onions are soft and caramelized.
Add the minced garlic, thyme, and rosemary. Sauté for 1 minute until fragrant.
Pour in the beef broth, scraping the bottom of the pan to release the flavorful browned bits.
Return the beef to the pan. Cover and reduce heat to low. Simmer gently for 20–30 minutes until the beef is tender and the gravy has thickened to a rich consistency.
3. Prepare the Creamy Herb & Garlic Dip
In a small bowl or ramekin, whisk together the Greek yogurt, lemon juice, garlic paste, and fresh parsley until smooth and creamy. Season with a pinch of salt.
4. Assemble and Serve
Place a generous heap of crispy fries into a large serving bowl.
Arrange the slow-braised beef steak and the rich onion gravy over the center of the fries as shown in the Canvas.
Arrange the mixed greens, cherry tomatoes, and red onion on the side.
Position the bowl of creamy herb & garlic dip in the center.
Garnish the entire dish with fresh chopped parsley, the remaining cracked black pepper, and a sprinkle of red chili flakes over the sauce.
Serve immediately with fresh lemon wedges for a bright contrast to the rich gravy.
Nutrition (Per Serving)
Calories: 680 kcal
Protein: 38g
Carbohydrates: 42g
Fat: 40g
Fiber: 4g
Sodium: 720mg
