Home AllRecipes Bobby Flay Salisbury Steak

Bobby Flay Salisbury Steak


by admin


Serves 4



– 1 lb. ground chuck
– 1 egg, lightly beaten
– 2 tablespoons grated Parmigiano Reggiano
– 2 tablespoons breadcrumbs
– 1 teaspoon garlic, crushed to a paste
– Kosher salt and freshly ground black pepper
– 2 tablespoons canola oil
– 1 dozen cremini mushrooms, stemmed and quartered
– 1/2 white onion, halved and thinly sliced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– 2 tablespoons half-and-half
– 2 tablespoons fresh flat-leaf parsley leaves


1. In a medium bowl, combine the ground beef, egg, breadcrumbs, garlic, salt, and pepper. Form the mixture into 4 oblong patties and season with salt and pepper.

2. Heat a large cast iron pan over high heat, add the oil, and heat until shimmering. Sauté the patties until golden brown and crusty on both sides, cooked to medium to medium-rare, about 6 to 8 minutes total.

3. Remove the patties from the pan and transfer to a plate. Reduce heat to medium, add the mushrooms and onions, and cook until soft, about 4 to 5 minutes. Stir in the tomato paste, Worcestershire sauce, and beef broth. Simmer for about 3 minutes until the broth reduces to a sauce consistency. Stir in the half-and-half.

4. Return the patties and any juices back to the pan and warm for one minute. Spoon the sauce over the patties, transfer to a large plate, and garnish with parsley. Serve immediately.

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