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Seared Steaks & Mashed Potatoes

with Roasted Brussels Sprouts & Steak Sauce

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re sprucing up the classic steakhouse dinner with our very own steak sauce. Just a few pantry ingredients—soy glaze, molasses, ketchup and red wine vinegar—simmered with sautéed aromatics result in a deeply flavorful sauce that’s at once sweet, savory and tangy. As a pair of sides, creamy cheddar mashed potatoes and roasted Brussels sprouts complete the meal with satisfying heartiness.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel and large dice the potatoes. Grate the cheese. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Roast the Brussels sprouts:
2 Roast the Brussels sprouts:

Place the Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and softened. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the Brussels sprouts roast, add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and butter. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Cook the steaks:
4 Cook the steaks:

While the potatoes cook, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, 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 the cooked steaks rest for at least 5 minutes.

Make the sauce:
5 Make the sauce:

While the steaks rest, add the garlic and white bottoms of the scallions to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the soy glaze, vinegar, molasses, ketchup and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly, 45 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the mashed potatoes, roasted Brussels sprouts and sliced steaks between 4 dishes. Top the steaks with the sauce. Garnish the steaks and mashed potatoes with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel and large dice the potatoes. Grate the cheese. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Roast the Brussels sprouts:

Place the Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and softened. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

Roast the Brussels sprouts:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the Brussels sprouts roast, add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and butter. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the steaks:

While the potatoes cook, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, 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 the cooked steaks rest for at least 5 minutes.

Cook the steaks:
Make the sauce:
5 Make the sauce:

While the steaks rest, add the garlic and white bottoms of the scallions to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the soy glaze, vinegar, molasses, ketchup and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly, 45 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the mashed potatoes, roasted Brussels sprouts and sliced steaks between 4 dishes. Top the steaks with the sauce. Garnish the steaks and mashed potatoes with the green tops of the scallions. Enjoy!

Finish & serve your dish: