Seared Steaks & Chive Butter with Smoked Gouda Mashed Potatoes
Family Friendly

Seared Steaks & Chive Butter

with Smoked Gouda Mashed Potatoes

40 MIN
4 Servings
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  • with Bistro Steaks

    From the Test Kitchen

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

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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    ingredients
    Seared Steaks & Chive Butter with Smoked Gouda Mashed Potatoes
    Title
    • 4 Steaks
    • 1 clove Garlic
    • 1 bunch Chives
    • 1¼ lbs Potatoes
    • ¼ cup Grated Parmesan Cheese
    • 4 oz Smoked Gouda Cheese
    • 1 oz Salted Butter
    • ¾ lb Carrots
    • ½ lb Brussels Sprouts
    • 1 Lemon
    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; preheat 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then halve crosswise. Grate the gouda on the large side of a box grater. 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.

    Cook & mash the potatoes
    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.

    Roast the vegetables
    3 Roast the vegetables
    Meanwhile, line a sheet pan with foil. Place the halved brussels sprouts and carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 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 a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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. 

    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 vegetables & serve your dish
    6 Finish the vegetables & 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 vegetables; 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 vegetables and mashed potatoes. Top the steaks with the chive butter. Garnish the vegetables with the remaining parmesan. Enjoy!

    Tips from Home Chefs

    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; preheat 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then halve crosswise. Grate the gouda on the large side of a box grater. 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.

    Cook & mash the potatoes
    Roast the vegetables
    3 Roast the vegetables
    Meanwhile, line a sheet pan with foil. Place the halved brussels sprouts and carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 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, 8 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. 

    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 vegetables & 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 vegetables; 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 vegetables and mashed potatoes. Top the steaks with the chive butter. Garnish the vegetables with the remaining parmesan. Enjoy!

    Finish the vegetables & serve your dish
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