Seared Steaks & Chive Butter with Cheesy Potato-Cauliflower Mash

Seared Steaks & Chive Butter

with Cheesy Potato-Cauliflower Mash

Group Created with Sketch. 40 min
Carb Conscious i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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For hearty complement to seared steaks, you’ll make a savory combination of golden potatoes and cauliflower—mashed together with melty smoked gouda for delightfully cheesy finish. A simple side of broccoli topped with tangy parmesan cheese lends even more rich flavor to the dish.

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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, then preheat to 450°F. Fill a large 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. Cut out and discard the core of the cauliflower; cut into small florets. Combine in a bowl. 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, finely grate into a paste (or use the small side of a box grater).

Make the potato-cauliflower mash:
2 Make the potato-cauliflower mash:

Add the prepared potatoes and cauliflower 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. 

Roast the broccoli:
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. 

Cook the steaks:
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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.


* An instant-read thermometer should register145°F.

Make the chive butter:
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.

Finish the broccoli & serve your dish:
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 potato-cauliflower mash. Top the steaks with the chive butter. Garnish the broccoli with the remaining parmesan. Enjoy!

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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, then preheat to 450°F. Fill a large 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. Cut out and discard the core of the cauliflower; cut into small florets. Combine in a bowl. 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, finely grate into a paste (or use the small side of a box grater).

2 Make the potato-cauliflower mash:

Add the prepared potatoes and cauliflower 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. 

Make the potato-cauliflower mash:
Roast the broccoli:
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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.


* An instant-read thermometer should register145°F.

Cook the steaks:
Make the chive butter:
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 potato-cauliflower mash. Top the steaks with the chive butter. Garnish the broccoli with the remaining parmesan. Enjoy!

Finish the broccoli & serve your dish: