Seared Steaks & Crispy Shallot

with Mashed Potatoes & Maple-Soy Pan Sauce

50 MIN

+$3.45/serving 4 Servings

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with NY Strip Steaks

From the Test Kitchen

For this classic steakhouse-style meal, we’re creating a unique twist on the steak sauce that tops our juicy steaks and creamy mashed potatoes by calling on the rich sweetness of maple syrup, soy glaze, and a touch of ketchup, which get extra depth of flavor from savory chicken bone broth. A garnish of crispy shallot rings—lightly fried until golden brown—finish the dish on an elevated note.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 10-Oz New York Strip Steaks
1¼ lbs Potatoes
1 Shallot
¾ lb Green Beans
2 cloves Garlic
1 Tbsp Ketchup
2 Tbsps Soy Glaze
1 Tbsp Rice Vinegar
¼ cup Rice Flour
⅓ cup Chicken Bone Broth
2 oz Cheddar Cheese Curds
1 oz Sweety Drop Peppers
½ cup Buttermilk
1½ Tbsps Spicy Maple Syrup

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

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. Peel the shallot; thinly slice into rounds, separating the layers. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, ketchup, maple syrup, vinegar, and half the broth.

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 cheese curds, buttermilk, and a drizzle of olive oil; 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. Cover to keep warm.

3 Make the crispy shallot

Meanwhile, place the flour and sliced shallot in a bowl; season with salt and pepper. Toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour). Cook, stirring frequently, 5 to 6 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully drain off and discard any excess oil. Wipe out the pan.

4 Cook the green beans

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and remaining broth (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has cooked off and the green beans are tender. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

5 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 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.

6 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 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 mashed potatoes and cooked green beans. Top the steaks and potatoes with the finished sauce and crispy shallot. Garnish the green beans with the peppers. Enjoy!