Seared Steaks & Cheesy Mashed Potatoes

with Roasted Cauliflower & Balsamic Glazed Shallot

40 MIN

+$9.99/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

To top simply seared steaks, you'll glaze shallot in balsamic vinegar, then stir it a bit of butter to give them a rich and irresistible flavor. Sides of mashed potatoes, which get smoked gouda mixed in, and roasted cauliflower serve as welcome accompaniments.
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Nutrition

PER SERVING
Calories

1060 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
1 head Romanesco Or White Cauliflower
¾ lb Potatoes
1 Shallot
2 oz Smoked Gouda Cheese
¼ cup Grated Parmesan Cheese
½ oz Salted Butter
2 Tbsps Balsamic Vinegar

step-by-step

instructions

Cook Along

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. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Halve, peel, and thinly slice the shallot. Grate the gouda on the large side of a box grater.

2 Roast the cauliflower

Transfer the cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until the cauliflower is lightly browned and tender when pierced with a fork. Remove from the oven.

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 grated gouda and 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.

4 Cook the steaks

Meanwhile, pat the steak 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 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; 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.

5 Glaze the shallot & serve your dish

While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. 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 cauliflower. Top the steaks with the glazed shallot. Top the cauliflower with the parmesan. Enjoy!