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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 1 (1 1/4 lb) boneless beef top round steaks (London broil, )
- 2 teaspoons herbes de provence (e.g. Italian Seasoning)
- salt and pepper
- 4 tablespoons butter
- 1 lb frozen french fries
- 1 large onion, thinly sliced
- 3 tablespoons flour
- 1 (10 3/4 ounce) can canned beef broth
- 4 slices Texas toast thick bread, toasted
Method
- Season the steak with 1 teaspoon Seasoning and salt and pepper.
- In a heavy skillet, melt 2 tablespoons butter over medium-high heat.
- Add the steak and cook for about 5 minutes on each side for medium-rare.
- Transfer to a plate, reserving the skillet.
- Bake the french fries according to package directions.
- Return the skillet to medium heat, add 1 tablespoon butter and the onion and cook, stirring frequently, until softened and golden, about 10 minutes; season with salt and pepper.
- Push the onion to one side of the skillet and melt the remaining 1 tablespoon butter on the other side.
- Whisk the flour into the butter and cook, whisking, for 2 minutes.
- Whisk the beef broth into the flour mixture, incorporating the onions, and bring to a boil, whisking frequently, until the gravy has thickened.
- Cover and remove from the heat.
- Thinly slice the steak against the grain.
- Pour any juices from the plate into the gravy and stir to combine.
- Arrange 2 slices of toast on each of 4 plates.
- Mound with french fries and steak slices and smother with the gravy.
