Flank Steaks & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Carrots
Family Friendly

Flank Steaks & Sherry-Maple Pan Sauce

with Mashed Potatoes & Roasted Carrots

30 MIN
2 Servings
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From the Test Kitchen

We’re giving flank steaks a lift with a rich pan sauce, made with spicy maple syrup and tangy sherry vinegar. It’s the perfect accompaniment for creamy mashed potatoes and roasted carrots, dressed with a bit more maple syrup.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Flank Steaks & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Carrots
Title
  • 2 Flank Steaks
  • ¾ lb Potatoes
  • 1 Tbsp Sherry Vinegar
  • 1 oz Salted Butter
  • 2 Tbsps Mascarpone Cheese
  • 1½ Tbsps Spicy Maple Syrup
  • ¾ lb Carrots
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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. Peel the carrots; halve crosswise, then quarter lengthwise. Medium dice the potatoes.

Roast the carrots
2 Roast the carrots

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Roast 14 to 16 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 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 mascarpone and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 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

To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter) and half the maple syrup. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

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 roasted carrots. Top the steaks with the pan sauce. Top the carrots with the remaining maple syrup. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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. Peel the carrots; halve crosswise, then quarter lengthwise. Medium dice the potatoes.

2 Roast the carrots

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the carrots
Cook & mash the potatoes
3 Cook & mash the potatoes

Meanwhile, 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 mascarpone and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 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

To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter) and half the maple syrup. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

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 roasted carrots. Top the steaks with the pan sauce. Top the carrots with the remaining maple syrup. Enjoy!

Slice the steaks & serve your dish
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