Java Chophouse Steak Tips with Mashed Potatoes

 
Cook Time

60 Mins

Difficulty

Easy

Prep Time

30 Mins

Servings

4-6

 

Ingredients

1 Cup Beef Broth
1 Stick (room temperature) Butter, Unsalted
2 Tablespoon Flour, All-Purpose
1 Tablespoon Pit Boss Java Chophouse Seasoning
4 Tablespoon Pit Boss Java Chophouse Seasoning, Divided
2 Pounds Medium Russet Potatoes, Peeled and Cut (large chunks)
2 Pounds Strip Sirloin
1/2 to 1 Cup Whole Milk, Warm

Cooking Method

  1. For the mashed potatoes: add the potatoes to a large pot and add enough cold water to cover the potatoes. Bring to a simmer over medium heat until the potatoes are tender enough to be pierced with a fork, about 40 minutes. Drain the potatoes. 
  2. Add the potatoes to a large mixing bowl. Add the butter, Java Chophouse and ½ cup of warm milk. Mash until smooth and lump free. If potatoes are too thick, add more milk, a tablespoon at a time, until you reach your desired consistency.
  3. For the steak tips: preheat your Pit Boss grill to 350˚F. Season the steaks generously on both sides with 2 tablespoons of Java Chophouse seasoning and grill for 8-10 minutes per side. When steaks are done, remove from grill, allow to rest for 15 minutes, then cut into chunks. 
  4. While the steak is resting, add the butter to a small saucepan over low heat. Once the butter is melted, whisk in the flour and cook for 2 minutes until the flour smells toasted. Slowly whisk in the beef broth and remaining Java Chophouse seasoning and cook the gravy over low heat until thickened. Remove from heat and toss the steak tips in the gravy. 
  5. Serve steak tips over mashed potatoes. Enjoy!
 

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