Flank Steaks & Creamy Mashed Potatoes

with Lemon-Date Broccoli & Brown Butter Sauce

with Flank Steaks

35 min

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.

Details

Nutrition

630 Cal/serving

See details

Ingredients

2 each

Flank Steak

12 oz

Potatoes

1 oz

Salted Butter

¼ cup

Sour Cream

8 oz

Broccoli

1 oz

Dried Medjool Dates

1 each

Lemon

2 clove

Garlic

¼ tsp

Crushed Red Pepper Flakes

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 6

step 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.

Instructions

step 1

Prepare the ingredients

step 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.

step 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.

step 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.

step 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.

step 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!

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