Seared Steaks & Chive Butter

with Cheesy Mashed Potatoes

40 MIN

4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

For a hearty complement to seared steaks, you’ll make a savory combination of potatoes and melty gouda—mashed together for a delightfully cheesy finish. A simple side of broccoli topped with tangy parmesan and garlic lends even more rich flavor to the dish.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
1 clove Garlic
1 bunch Chives
¼ cup Grated Parmesan Cheese
1 lb Broccoli
1¼ lbs Potatoes
4 oz Smoked Gouda Cheese
1 oz Salted Butter
1 Lemon

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. 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. Medium dice the potatoes. Grate the gouda on the large side of a box grater. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

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 grated gouda; 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.

3 Roast the broccoli

Meanwhile, place the broccoli florets 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.

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.* 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.

5 Make the chive butter

Meanwhile, in a bowl, combine the softened butter and sliced chives; season with salt and pepper. Using a fork, mash to thoroughly combine.

6 Finish the broccoli & serve your dish

To the bowl of lemon juice, add half the parmesan and as much of the garlic paste as you’d like. Stir to combine. Add the roasted broccoli; toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished broccoli and mashed potatoes. Top the steaks with the chive butter. Garnish the broccoli with the remaining parmesan. Enjoy!