Seared Steaks & Chive Butter with Cheesy Potato-Cauliflower Mash

Seared Steaks & Chive Butter

with Cheesy Potato-Cauliflower Mash

40 MIN
4 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

For hearty complement to seared steaks, you’ll make a savory combination of potatoes and cauliflower—mashed together with melty smoked gouda for a delightfully cheesy finish. A simple side of broccoli—dressed with fresh lemon juice and zesty garlic paste, then topped with tangy parmesan cheese—lends even more rich flavor to the dish.
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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Seared Steaks & Chive Butter with Cheesy Potato-Cauliflower Mash
Title
  • 4 Steaks
  • ¾ lb Golden Or Red Potatoes
  • 1 head Colored, White, Or Romanesco Cauliflower
  • 1 lb Broccoli
  • 1 Lemon
  • 1 clove Garlic
  • 1 bunch Chives
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Smoked Gouda Cheese
  • 2 Tbsps Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 the diced potatoes and cauliflower florets 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 browned and cooked to your desired degree of doneness.** Transfer to a cutting board and let rest at least 5 minutes.

**An instant-read thermometer should register 145°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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Seared Steaks & Chive Butter

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 the diced potatoes and cauliflower florets 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 browned and cooked to your desired degree of doneness.** Transfer to a cutting board and let rest at least 5 minutes.

**An instant-read thermometer should register 145°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:
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