Seared Steaks & Garlic-Herb Mashed Potatoes
with Crispy Parmesan Broccoli
with Top Sirloin Steaks
This hearty dish embodies all of the rich flavors and elegance of a steakhouse dinner, from the sides of garlic-herb flavored mashed potatoes and broccoli roasted over a blanket of parmesan, to the tangy shallot pan sauce spooned over the steaks.
Details
This hearty dish embodies all of the rich flavors and elegance of a steakhouse dinner, from the sides of garlic-herb flavored mashed potatoes and broccoli roasted over a blanket of parmesan, to the tangy shallot pan sauce spooned over the steaks.
Nutrition per serving
Ingredients
2 each
Top Sirloin Steaks
12 oz
Potatoes
8 oz
Broccoli
1 each
Shallot
¼ cup
Grated Parmesan Cheese
1 tbsp
Balsamic Vinegar
½ oz
Garlic & Herb Flavored Butter
1 tbsp
Soy Sauce
2 tsp
Honey
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
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. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and small dice the shallot(s). In a bowl, whisk together the vinegar, soy sauce, honey, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast the broccoli
step 4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
step 5
Finish the sauce & serve your dish
While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) 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 roasted broccoli. Top the steaks with the finished sauce. Enjoy!
Instructions
step 1
Prepare the ingredients & start the sauce
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. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and small dice the shallot(s). In a bowl, whisk together the vinegar, soy sauce, honey, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast the broccoli
step 4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
step 5
Finish the sauce & serve your dish
While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) 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 roasted broccoli. Top the steaks with the finished sauce. Enjoy!
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