Flank Steaks & Creamy Mashed Potatoes with Lemon-Date Broccoli & Brown Butter Sauce
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Flank Steaks & Creamy Mashed Potatoes

with Lemon-Date Broccoli & Brown Butter Sauce

35 MIN
2 Servings
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  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks View recipe
  • with Flank Steaks

    From the Test Kitchen

    Here, you'll give simply seared flank steaks a lift by topping them off with a rich, nutty sauce made from brown butter and garlic. You'll serve the steaks with hearty sides of mashed potatoes—finished with tangy sour cream—and tender broccoli, which you'll sauté with sweet dates, lemon juice, and red pepper flakes for a kick of heat.
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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    ingredients
    Flank Steaks & Creamy Mashed Potatoes with Lemon-Date Broccoli & Brown Butter Sauce
    Title
    • 2 Flank Steaks
    • ¾ lb Potatoes
    • 1 oz Salted Butter
    • ¼ cup Sour Cream
    • ½ lb Broccoli
    • 1 oz Dried Medjool Dates
    • 1 Lemon
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    Prepare the ingredients
    1 Prepare the ingredients
    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. Pit and roughly chop the dates; place in a bowl. Add 2 tablespoons of warm water. Set aside to rehydrate at least 10 minutes. Medium dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once.
    Cook & mash the potatoes
    2 Cook & mash the potatoes
    Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
    Cook the broccoli
    3 Cook the broccoli
    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated dates (including the liquid), the juice of 2 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 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; 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.

    Make the pan sauce
    5 Make the pan sauce

    While the steaks rest, add the smashed garlic cloves and butter to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat; carefully stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Carefully discard the smashed garlic cloves.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish
    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 cooked broccoli. Top the steaks with the pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients
    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. Pit and roughly chop the dates; place in a bowl. Add 2 tablespoons of warm water. Set aside to rehydrate at least 10 minutes. Medium dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once.
    2 Cook & mash the potatoes
    Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
    Cook & mash the potatoes
    Cook the broccoli
    3 Cook the broccoli
    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated dates (including the liquid), the juice of 2 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 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; 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.

    Cook the steaks
    Make the pan sauce
    5 Make the pan sauce

    While the steaks rest, add the smashed garlic cloves and butter to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat; carefully stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Carefully discard the smashed garlic cloves.

    6 Slice the steaks & serve your dish
    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 cooked broccoli. Top the steaks with the pan sauce. Enjoy!
    Slice the steaks & serve your dish
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