Seared Steaks & Fried Rosemary with Mashed Potatoes & Sherry-Butter Pan Sauce

Seared Steaks & Fried Rosemary

with Mashed Potatoes & Sherry-Butter Pan Sauce

35 MIN
$11.94/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with NY Strip Steaks

    From the Test Kitchen

    To elevate simply seared steaks, we’re whipping up a rich sauce with nutty notes made from brown butter and sherry vinegar—plus a garnish of delicately crispy rosemary. We’re also using the flavorful sauce to finish a side of creamy garlic mashed potatoes.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Steaks & Fried Rosemary with Mashed Potatoes & Sherry-Butter Pan Sauce
    Title
    • 2 10-Oz New York Strip Steaks
    • 2 cloves Garlic
    • ¾ lb Carrots
    • 2 Zucchini
    • 1¼ lbs Golden Or Red Potatoes
    • 1 bunch Rosemary
    • 4 Tbsps Butter
    • ¼ cup Cream
    • 2 Tbsps Sherry Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven 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. Peel the carrots. Halve lengthwise; cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems.

    Roast the vegetables
    2 Roast the vegetables

    Line two sheet pans with foil. Transfer the carrot pieces and zucchini pieces to the sheet pans. Drizzle each with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes and 1 smashed garlic clove 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 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.

    Fry the rosemary
    4 Fry the rosemary

    Meanwhile, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. To the pan of reserved rosemary oil, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the seasoned steaks; cook 4 to 6 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.

    Make the pan sauce & serve your dish
    6 Make the pan sauce & serve your dish

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining smashed garlic clove, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Carefully discard the garlic clove. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables and mashed potatoes. Top the steaks and potatoes with the pan sauce. Garnish the steaks with the fried rosemary. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven 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. Peel the carrots. Halve lengthwise; cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems.

    2 Roast the vegetables

    Line two sheet pans with foil. Transfer the carrot pieces and zucchini pieces to the sheet pans. Drizzle each with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes and 1 smashed garlic clove 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 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.

    4 Fry the rosemary

    Meanwhile, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

    Fry the rosemary
    Cook the steaks
    5 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. To the pan of reserved rosemary oil, add 2 teaspoons of olive oil; heat on medium-high until hot. Add the seasoned steaks; cook 4 to 6 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.

    6 Make the pan sauce & serve your dish

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining smashed garlic clove, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Carefully discard the garlic clove. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables and mashed potatoes. Top the steaks and potatoes with the pan sauce. Garnish the steaks with the fried rosemary. Enjoy!

    Make the pan sauce & serve your dish
    Browse Steps
    1 of 6