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Butter & Soy-Glazed Steaks
with Sesame Broccoli & Mashed Potatoes
with Boneless, Center-Cut Pork Chops
Simply seared steaks are topped with a flavorful, punchy pan sauce featuring soy glaze, vinegar, and a touch of butter. Classic sides of mashed potatoes and sesame-roasted broccoli round out this dish.
Details
Simply seared steaks are topped with a flavorful, punchy pan sauce featuring soy glaze, vinegar, and a touch of butter. Classic sides of mashed potatoes and sesame-roasted broccoli round out this dish.
Nutrition per serving
600 Calories Or Less
Air Fryer Instructions
Ingredients
2 each
10-oz No Added Hormones NY Strip Steaks
12 oz
Potatoes
8 oz
Broccoli
1 tbsp
Rice Vinegar
2 tbsp
Soy Glaze
1 tbsp
Sesame Oil
½ oz
Salted Butter
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water (or 1/2 cup for 4 servings).
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast & finish the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until tender when pierced with a fork. Remove from the oven; top with the sesame oil and carefully toss to coat.
Air fry the broccoli at 375°F for 7 to 9 minutes.
step 4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
step 5
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on low, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished broccoli. Top the steaks with the finished sauce. Enjoy!
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water (or 1/2 cup for 4 servings).
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast & finish the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until tender when pierced with a fork. Remove from the oven; top with the sesame oil and carefully toss to coat.
Air fry the broccoli at 375°F for 7 to 9 minutes.
step 4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
step 5
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on low, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished broccoli. Top the steaks with the finished sauce. Enjoy!
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