Seared Steaks & Guajillo-Date Sauce with Cheesy Mashed Potatoes & Roasted Broccoli

Seared Steaks & Guajillo-Date Sauce

with Cheesy Mashed Potatoes & Roasted Broccoli

35 MIN
2 Servings
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From the Test Kitchen

The classic steak dinner gets a twist in this recipe thanks to a pan sauce that highlights the rich, bold flavor of our guajillo chile sauce—perfectly tempered by bites of sweet medjool dates. Our simple side of mashed potatoes also gets a lift (and some mouthwatering cheese pulls) from melty cheddar cheese curds.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Seared Steaks & Guajillo-Date Sauce with Cheesy Mashed Potatoes & Roasted Broccoli
Title
  • 2 Steaks
  • ½ lb Broccoli
  • ¾ lb Golden Potatoes
  • 2 oz Cheddar Cheese Curds
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Grated Cotija Cheese
time-saving
tips & techniques
How To: Dice a Potato
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Pit and roughly chop the dates.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds and 1 tablespoon 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. 

Roast the broccoli:
3 Roast the broccoli:

Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 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 both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, 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 and let rest at least 5 minutes. 

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

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

To the pan of reserved fond, add the chopped dates, guajillo-chile sauce (carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook on medium-high, stirring frequently and mashing the dates with the back of a spoon, 4 to 5 minutes, or until the sauce is 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 roasted broccoli. Top the steaks with the sauce. Garnish the broccoli with the cotija. Enjoy!

Tips from Home Chefs

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Seared Steaks & Guajillo-Date Sauce

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Pit and roughly chop the dates.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds and 1 tablespoon 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. 

Cook & mash the potatoes:
Roast the broccoli:
3 Roast the broccoli:

Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 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 both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, 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 and let rest at least 5 minutes. 

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

Cook the steaks:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

To the pan of reserved fond, add the chopped dates, guajillo-chile sauce (carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook on medium-high, stirring frequently and mashing the dates with the back of a spoon, 4 to 5 minutes, or until the sauce is 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 roasted broccoli. Top the steaks with the sauce. Garnish the broccoli with the cotija. Enjoy!

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