For the Steak –
1 ¼ pound ground sirloin
¼ cup finely chopped parsley
2 Tbsp. Finely chopped scallions
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. Cajun seasoning (we used Slap Ya Mama)
2 Tbsp. All purpose flour
For the Sauce-
1 Tbsp. oilve oil
2 cups sliced onions
2 cups sliced mushrooms
1 tsp. sugar
1 Tbsp. minced garlic
1 Tbsp. tomato paste
2 cups beef broth
¼ cup dry red wine
1 tsp. salt
Minced fresh parsley
Shredded Parmesan cheese
Combine ground sirloin, ¼ cup chopped parsley, scallions, salt, pepper and Cajun seasoning. Divide evenly into four portions and shape each into 3/4 –to 1 inch- thick patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.
Heat oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
Add onions, mushrooms and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Sprinkle reserved flour over mushrooms and onions. Slowly stir in broth, wine and salt.
Return meat to pan; bring sauce to a boil. Reduce heat to medium-low cover, and simmer 10 minutes or until meat reaches desired temperature.
Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan cheese.
4 slices French baguette, cut diagonally (1/2-inch thick)
2 Tbsp. butter, room temperature
½ tsp. minced garlic
Pinch of Cajun seasoning
6 ounces Gruyere cheese (shredded)
2 Tbsp. shredded Parmesan
Preheat oven to 400 degrees. Place bread on baking sheet. Combine butter, garlic and Cajun seasoning; spread on one side of each slice of bread. Combine chesses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.