Flank Steaks & Crispy Shallot with Mashed Potatoes & Savory Pan Sauce
45g of Protein

Flank Steaks & Crispy Shallot

with Mashed Potatoes & Savory Pan Sauce

50 MIN
4 Servings
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  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Flank Steaks

    From the Test Kitchen

    For this classic steakhouse-style meal, we’re creating a unique twist on the steak sauce that tops our juicy steaks and creamy mashed potatoes by calling on the rich sweetness of maple syrup, soy glaze, and a touch of ketchup. A garnish of crispy shallot rings—lightly fried until golden brown—finish the dish on an elevated note.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Flank Steaks & Crispy Shallot with Mashed Potatoes & Savory Pan Sauce
    Title
    • 4 Flank Steaks
    • 1¼ lbs Potatoes
    • 1 head Romanesco Or White Cauliflower
    • 2 oz Cheddar Cheese Curds
    • 1 Shallot
    • ¼ cup Buttermilk
    • 1 Tbsp Ketchup
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Maple Syrup
    • ¼ cup Rice Flour
    • 5 Tbsps Chicken Demi-Glace
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat 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. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Peel the shallot; thinly slice into rounds, separating the layers. In a bowl, whisk together the soy glaze, ketchup, maple syrup, vinegar, and demi-glace.

    Roast the cauliflower
    2 Roast the cauliflower

    Line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds, buttermilk, and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Make the crispy shallot
    4 Make the crispy shallot

    Meanwhile, place the flour and sliced shallot in a bowl; season with salt and pepper. Toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour). Cook, stirring frequently, 5 to 6 minutes, or until lightly browned and crispy.  Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

    Cook the steaks
    5 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 steak[s] 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.

    Finish the sauce & serve your dish
    6 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 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 roasted cauliflower. Top the steaks and potatoes with the finished sauce and crispy shallot. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Place an oven rack in the center of the oven; preheat 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. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Peel the shallot; thinly slice into rounds, separating the layers. In a bowl, whisk together the soy glaze, ketchup, maple syrup, vinegar, and demi-glace.

    2 Roast the cauliflower

    Line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the cauliflower
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds, buttermilk, and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Make the crispy shallot

    Meanwhile, place the flour and sliced shallot in a bowl; season with salt and pepper. Toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour). Cook, stirring frequently, 5 to 6 minutes, or until lightly browned and crispy.  Transfer to a paper towel-lined plate; immediately season with salt. Wipe out the pan.

    Make the crispy shallot
    Cook the steaks
    5 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 steak[s] 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.

    6 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 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 roasted cauliflower. Top the steaks and potatoes with the finished sauce and crispy shallot. Enjoy!

    Finish the sauce & serve your dish
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