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

Flank Steaks & Sherry-Maple Pan Sauce

with Mashed Potatoes & Roasted Carrots

30 MIN
2 Servings
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Available Options

  • 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 Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
    • with Flank Steaks

    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
      710 Cals (est.)
    fresh
    ingredients
    Flank Steaks & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Carrots
    Title
    • 2 Flank Steaks
    • 1 Tbsp Sherry Vinegar
    • ¾ lb Potatoes
    • 1 oz Salted Butter
    • 2 Tbsps Mascarpone Cheese
    • 1½ Tbsps Spicy Maple Syrup
    • ¾ lb Carrots
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

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    Flank Steaks & Sherry-Maple Pan Sauce

    Prepare the ingredients
    1 Prepare the ingredients

    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. 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 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

    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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