Monthly Intention

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Monthly Obsession
December's Monthly Intention


Steak and Potato Soup with Fried Shallots

This was so easy and SUPER yummy.


- 1 Sweet Potato, peeled and chopped
- 1 Parsnip, peeled and chopped
- 5 Tbsp Coconut Oil or Olive Oil
- Salt and Freshly Ground Pepper
- 3/4 lb Flank Steak
- 1 Large Yellow Onion, finely chopped
- 2 Cloves Garlic, minced
- 2 Celery ribs, finely chopped
- 2 Tbsp, all purpose flour
- 2 Tbsp Tomato Paste
- 3 cups Beef Broth
- Fried Shallots (Recipe Further Down)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and in a bowl, toss the sweet potatoes and parsnips in 2 Tbs oil. Season with salt and pepper and spread veggies evenly on baking sheet. Roast in oven for about 25 minutes.

Warm a grill pan over medium high heat. Brush both sides of flank steak with 1 tsp oil and salt and pepper. Cook to medium-rare, which is 5 to 6 minutes on each side and rotating the steak 45 degrees 1/2 way through on each side (this will give you those criss cross grill marks). Once cooked, let steak rest for 10 minutes before cutting into cubes. 

Seasoned Steak on grill pan

Steak with criss cross grill marks 
Medium Rare

In a large, heavy pot, warm the remaining oil over medium high heat and add onion, garlic, and celery and sauté for about 5 minutes.

Add flour and stir constantly for one minute. Add tomato paste, and broth, stir to combine and cook for 10 minutes. Add sweet potatoes, parsnips and steak and cook for 5 additional minutes. Season with Salt and Pepper. 

Garnish with Fried Shallots.

Fried Shallots

-2 Tbs Flour
-Salt and Freshly ground pepper
-2 sliced shallots
-1/2 cup oil

Stir flour, salt, and pepper. Add shallots and toss to coat. Shake off excess flour. Heat oil in saucepan over medium high heat until very hot (BE VERY CAREFUL). Add shallots and fry until golden brown for approximately 4 minutes. Drain on paper towels and season with salt. 

Use as garnish for soup. 


Drying on paper towel

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