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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!