45g of Protein

Seared Steaks & Cheesy Potatoes

with Steak Sauce & Roasted Vegetables

40 MIN

4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

The classic steak dinner gets an upgrade here with a pan sauce that highlights umami-rich flavors like soy glaze and ketchup (and for extra savoriness, cooks in the flavorful fond from our steaks). Two simple sides of cheesy potato rounds and a roasted duo of zucchini and carrots ties the dish together.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

570 Cals (est.)

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fresh

ingredients

4 Top Sirloin Steaks
1¼ lbs Potatoes
2 Zucchini
¾ lb Carrots
2 cloves Garlic
1 Tbsp Red Wine Vinegar
4 oz White Cheddar Cheese
3 Tbsps Soy Glaze
3 Tbsps Ketchup
1 Tbsp Light Brown Sugar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the steak sauce

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and ¼ cup of warm water until the sugar is dissolved.

2 Make the cheesy potatoes

Line two sheet pans with foil. Place the potato rounds on one sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheddar. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

3 Roast the vegetables

Meanwhile, place the carrot pieces and zucchini pieces on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 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.

5 Finish the steak sauce

While the steaks rest, add the chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. 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 cheesy potatoes and roasted vegetables. Top the steaks with the finished steak sauce. Enjoy!