Family Friendly

Seared Steaks & Balsamic-Glazed Vegetables

with Cheesy Mashed Potatoes

40 MIN

+$2.99/serving 4 Servings

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with Ribeye Steak

From the Test Kitchen

For a luxurious finish to simply seared steaks, you'll top them with a compound butter featuring capers for rich, salty flavor in every bite. Sides of cheesy mashed potatoes and honey-balsamic glazed vegetables round out this hearty steak dinner.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
1¼ lbs Potatoes
2 oz Fontina Cheese
4 tsps Honey
2 Tbsps Balsamic Vinegar
2 oz Salted Butter
1 Tbsp Capers
¼ cup Sour Cream
2 Bell Peppers
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
½ lb Mushrooms

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Remove the butter from the refrigerator to soften. 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. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the capers.

2 Cook & mash the potatoes

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 sour cream, grated cheese, and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the steak

Meanwhile, pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 10 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.

4 Cook & glaze the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium- high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and honey. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat.

5 Make the caper butter & serve your dish

In a bowl, combine the chopped capers and softened butter. Using a fork, mash until thoroughly combined. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the glazed vegetables and mashed potatoes. Top the steak with the caper butter. Enjoy!