Seared Steaks & Crispy Shallot with Mashed Potatoes & Maple-Soy Pan Sauce

Seared Steaks & Crispy Shallot

with Mashed Potatoes & Maple-Soy Pan Sauce

50 MIN
+$2.45/serving 4 Servings
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    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
      600 Cals (est.)
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    ingredients
    Seared Steaks & Crispy Shallot with Mashed Potatoes & Maple-Soy Pan Sauce
    Title
    • 2 12-Oz New York Strip Steaks
    • 1¼ lbs Golden Potatoes
    • 2 cloves Garlic
    • 1 Shallot
    • 1 lb Broccoli
    • 1 Tbsp Ketchup
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Rice Vinegar
    • 1½ Tbsps Maple Syrup
    • ¼ cup Rice Flour
    • ⅓ cup Chicken Bone Broth
    • 2 oz Cheddar Cheese Curds
    • ¼ cup Sour Cream
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    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 the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, ketchup, maple syrup, half the vinegar (you will have extra), and half the broth.

    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 cheese curds, sour cream, 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.

    Make the crispy shallot
    3 Make the crispy shallot

    Meanwhile, place the flour and 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. Wipe out the pan.

    Cook the broccoli
    4 Cook the broccoli

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining broth (carefully, as the liquid may splatter) and 1/4 cup of water. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 5 to 7 minutes per side for medium-rare, or until 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.

    *An instant-read thermometer should register 145°F for medium-rare.

    Finish the sauce & serve your dish
    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; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked broccoli. Top the steaks and potatoes with the finished sauce and crispy shallot. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    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 the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, ketchup, maple syrup, half the vinegar (you will have extra), 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, sour cream, 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.

    Cook & mash the potatoes
    Make the crispy shallot
    3 Make the crispy shallot

    Meanwhile, place the flour and 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. Wipe out the pan.

    4 Cook the broccoli

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining broth (carefully, as the liquid may splatter) and 1/4 cup of water. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the broccoli is tender. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the broccoli
    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 5 to 7 minutes per side for medium-rare, or until 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.

    *An instant-read thermometer should register 145°F for medium-rare.

    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; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked broccoli. Top the steaks and potatoes with the finished sauce and crispy shallot. Enjoy!

    Finish the sauce & serve your dish
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