“`html
If you’re craving a classic comfort dish elevated with a modern twist, the Bobby Flay Salisbury Steak Recipe is an absolute must-try. This recipe offers juicy, flavorful ground beef patties enriched with a savory mushroom gravy that’s rich yet balanced, capturing all the homestyle goodness you want on your plate. It’s straightforward enough for a weeknight dinner but impressive enough to share with friends or family, promising a hearty meal that warms both body and soul.
Ingredients You’ll Need
The magic in this recipe comes from simple, everyday ingredients that combine perfectly to achieve that delicious Salisbury steak flavor and texture. Each component plays a vital role in creating a dish that is rich in taste, comforting in texture, and visually appetizing.
- 4 tablespoons vegetable oil, divided: For sautéing onions and browning steaks to golden perfection.
- 1 onion, finely diced: Adds a sweet, aromatic base to the ground beef mixture.
- 2 garlic cloves, minced: Brings a subtle pungency that heightens all the other flavors.
- 1 pound ground beef (80% lean): The star protein, juicy with just the right fat content to keep steaks moist.
- ⅓ cup panko breadcrumbs: Light and airy crumbs that bind together the steak while keeping it tender.
- 1 large egg: Ensures the patties hold together without becoming dense.
- ⅓ cup tomato sauce marinara: Adds moisture and a touch of tang to the steaks.
- 1 teaspoon yellow mustard: Imparts a mild tang and depth of flavor to the meat mixture.
- 1 teaspoon Worcestershire sauce: A key umami booster that gives the patties a savory punch.
- 1 teaspoon dried oregano: Offers a fragrant herbaceous note to balance richness.
- ¼ teaspoon ground black pepper: Provides gentle heat and aroma.
- Salt to taste: Essential seasoning that brings all flavors together.
- 1 tablespoon vegetable oil: For cooking the mushroom gravy base.
- 1 onion, sliced: Caramelizes nicely for the savory mushroom gravy.
- 9 oz white button mushrooms, sliced: Add earthiness and texture to the sauce.
- 2 ½ cups low-sodium beef broth: Creates a rich and flavorful gravy foundation.
- 1 teaspoon onion powder: Boosts onion flavor, making the sauce more aromatic.
- ½ teaspoon garlic powder: Enhances savory notes in the gravy.
- 1 ½ teaspoons Worcestershire sauce: Intensifies the depth and umami of the gravy.
- 3 tablespoons cornstarch + ¼ cup water or beef stock: Used to thicken the gravy to a perfect silky consistency.
- Salt and pepper as needed: Final seasoning adjustments for balanced flavor.
How to Make Bobby Flay Salisbury Steak Recipe
Step 1: Sauté Aromatics for the Meat Mixture
Start by heating 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 4 minutes, then stir in the minced garlic and cook until you can just smell that fragrant garlicky aroma, about 40 to 60 seconds. Let this mixture cool slightly before mixing it into the beef. These aromatics infuse the meat with deeper flavor and moisture, making every bite satisfying.
Step 2: Prepare the Salisbury Steaks
In a large bowl, combine the cooked onion and garlic with the ground beef, panko breadcrumbs, egg, marinara sauce, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently until everything just comes together—you don’t want to overwork the meat or the steaks become tough. Form this mixture into oval-shaped patties that are just the right size for browning.
Step 3: Brown the Steaks
Using the remaining 2 tablespoons of vegetable oil, warm your skillet over medium heat. Brown the steaks in batches for roughly 2 minutes total, letting them develop a beautiful caramelized crust. This step locks in flavor and creates a lovely contrast between the seared exterior and juicy interior. Transfer the browned steaks to a plate and set aside temporarily.
Step 4: Cook the Mushroom Gravy
In the same skillet, add 1 tablespoon of vegetable oil and sauté the sliced onion over medium heat until golden brown and caramelized, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and turn golden, infusing the gravy with rich earthiness.
Step 5: Simmer the Steaks in Gravy
Return the browned steaks to the skillet with the mushroom mixture. Pour in the beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then cover and let it simmer gently for 15 minutes. Cooking the steaks in the gravy ensures they stay tender and soak up every bit of that savory sauce.
Step 6: Thicken the Sauce
Mix the cornstarch with water or beef stock until smooth, then gradually whisk this slurry into the skillet. Cook just a bit longer until the gravy thickens to a luscious, silky consistency. Make sure the steaks reach an internal temperature of 160°F (71°C) for perfect doneness. This final step guarantees a rich sauce that perfectly coats the meat, tying the whole dish together beautifully.
How to Serve Bobby Flay Salisbury Steak Recipe
Garnishes
To elevate your plated Salisbury steak, sprinkle finely chopped fresh parsley over the mushroom gravy for a burst of color and a hint of fresh brightness. A light dusting of cracked black pepper right before serving also adds a subtle layer of aroma and sophistication.
Side Dishes
Mashed potatoes are the classic and perfect partner for Bobby Flay’s Salisbury steak, soaking up every bit of that luscious mushroom gravy. Roasted green beans or steamed broccoli are excellent green sides that add crunch and balance the richness of the dish. For a heartier meal, creamy buttered noodles or garlic roasted carrots also complement the flavors wonderfully.
Creative Ways to Present
For a restaurant-style presentation, plate the Salisbury steak patty slightly off-center with a generous ladle of mushroom gravy carefully poured over the top. Surround the steak with a neat mound of creamy mashed potatoes and a colorful vegetable stack. You can even create mini sliders with smaller patties served on toasted buns for casual gatherings, making this timeless dish fun and shareable.
Make Ahead and Storage
Storing Leftovers
Let the Salisbury steaks cool completely before transferring them, along with the mushroom gravy, to an airtight container. Stored in the refrigerator, leftovers will stay fresh for up to 3 days. This makes it easy to enjoy a comforting meal without the full preparation after a busy day.
Freezing
You can freeze portions of this dish by placing the steaks and gravy separately or together in a freezer-safe container or heavy-duty freezer bags. Properly stored, they maintain their flavor and texture for up to 2 months. Just be sure to thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a covered pan over low to medium heat, stirring occasionally to warm the mushroom gravy evenly without overcooking the meat. Alternatively, microwave on medium power in short intervals, stirring in between, until heated through. This careful reheating keeps the steaks juicy and the gravy velvety.
FAQs
What type of ground beef is best for this recipe?
Using 80% lean ground beef is ideal for Bobby Flay Salisbury Steak Recipe because it provides the perfect balance of moisture and fat to keep the patties juicy without being overly greasy.
Can I use fresh breadcrumbs instead of panko?
While fresh breadcrumbs can work, panko breadcrumbs are preferred for their lighter texture which helps keep the Salisbury steaks tender and prevents them from becoming dense or heavy.
Is it possible to make this recipe gluten-free?
Yes! To make a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and ensure your Worcestershire sauce and beef broth are gluten-free varieties.
Can I prepare the mushroom gravy ahead of time?
Absolutely. You can make the mushroom gravy a day ahead and reheat it gently when ready to serve. For the best texture, add the gravy to the cooked steaks just before serving.
What’s the best way to tell when the Salisbury steaks are fully cooked?
The best method is to use a meat thermometer. The internal temperature should reach 160°F (71°C) to ensure the ground beef is safely cooked while still moist and tender.
Final Thoughts
I truly believe the Bobby Flay Salisbury Steak Recipe is a game-changer for anyone who loves rich, comforting food without the fuss. It blends classic flavors with thoughtful techniques that guarantee an impressive dinner every time. Give this recipe a try—you might just find it becoming one of your new all-time favorites for cozy weeknight meals!
“`
Print
Bobby Flay Salisbury Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Bobby Flay’s Salisbury Steak is a classic comfort food featuring juicy ground beef patties cooked with sautéed onions and garlic, topped with a savory mushroom gravy. This hearty dish is perfect for a family dinner, combining rich flavors with a simple cooking technique that yields tender steaks and a luscious sauce served best alongside mashed potatoes.
Ingredients
For the Salisbury Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- ⅓ cup panko breadcrumbs
- 1 large egg
- ⅓ cup tomato sauce marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt to taste
For the Mushroom Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz white button mushrooms (250 grams), sliced
- 2 ½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- ¼ cup water or beef stock
- Salt and pepper as needed
Instructions
- Sauté Onions and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 4 minutes. Add the minced garlic cloves and cook for another 40-60 seconds until fragrant. Remove from heat and let cool for 1-2 minutes.
- Prepare Steak Mixture: In a large bowl, combine the cooked onions and garlic with ground beef, panko breadcrumbs, egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently until just combined to avoid toughening the meat. Shape the mixture into oval-shaped steaks.
- Brown the Steaks: Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the formed steaks in batches, cooking about 2 minutes per side just until they develop a crust. Remove the steaks and set aside on a plate.
- Cook Mushrooms and Onions: In the same skillet, add 1 tablespoon of vegetable oil if needed. Sauté the sliced onions over medium heat until browned, around 5 minutes. Add the sliced mushrooms and continue cooking until they become golden and tender.
- Simmer Steaks in Broth: Return the browned steaks to the skillet with the mushroom and onion mixture. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes to cook steaks thoroughly and develop flavors.
- Thicken Mushroom Gravy: In a small bowl, mix the cornstarch with water or beef stock until smooth. Gradually drizzle this slurry into the skillet while stirring to avoid lumps. Continue cooking until the sauce thickens slightly, coating the steaks nicely. Ensure steaks reach an internal temperature of 160°F (71°C) for safe consumption.
- Serve: Remove from heat and serve the Salisbury steaks hot, spooning the rich mushroom gravy over them. This dish pairs wonderfully with creamy mashed potatoes. Enjoy your meal!
Notes
- Use 80% lean ground beef for the best balance of flavor and moisture.
- Be careful not to overmix the meat to keep the steaks tender.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Adjust salt and pepper according to taste, especially considering the sodium content in broth.
- Check the internal temperature of the steaks to ensure they are fully cooked (160°F / 71°C).
- Leftover gravy can be refrigerated and used with mashed potatoes or rice.
