Seared Steaks & Caper Butter with Mashed Potatoes & Roasted Brussels Sprouts

Seared Steaks & Caper Butter

with Mashed Potatoes & Roasted Brussels Sprouts

40 MIN
+$6.95/serving 2 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.
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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
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    fresh
    ingredients
    Seared Steaks & Caper Butter with Mashed Potatoes & Roasted Brussels Sprouts
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 2 cloves Garlic
    • ½ lb Brussels Sprouts
    • ¾ lb Potatoes
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Apple Cider Vinegar
    • 1 oz Salted Butter
    • 1 Tbsp Capers
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. 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. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes and chopped garlic to the pot of boiling water and 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 crème fraîche; 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.

    Roast & dress the brussels sprouts
    3 Roast & dress the brussels sprouts

    Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to coat.

    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 (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes 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 caper butter & serve your dish
    5 Make the caper butter & serve your dish

    While the steaks rest, in a bowl, combine the softened butter and chopped capers. Mash to thoroughly combine. 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 dressed brussels sprouts. Top the steaks with the caper butter. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. 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. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.

    2 Cook & mash the potatoes

    Add the diced potatoes and chopped garlic to the pot of boiling water and 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 crème fraîche; 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.

    Cook & mash the potatoes
    Roast & dress the brussels sprouts
    3 Roast & dress the brussels sprouts

    Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to coat.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes 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 caper butter & serve your dish
    5 Make the caper butter & serve your dish

    While the steaks rest, in a bowl, combine the softened butter and chopped capers. Mash to thoroughly combine. 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 dressed brussels sprouts. Top the steaks with the caper butter. Enjoy!

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