Seared Steaks & Homemade Steak Sauce with Mashed Potatoes & Sautéed Carrots
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Seared Steaks & Homemade Steak Sauce

with Mashed Potatoes & Sautéed Carrots

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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The star of this comforting dish is an irresistible take on classic steak sauce, which you’ll whip up by combining soy glaze, ketchup, brown sugar, and more. We’re spooning it over the juicy steaks, also served with hearty sides of cheesy mashed potatoes and tender sautéed carrots.

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. If necessary, peel 2 cloves of garlic, then roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced white bottoms of the scallions, soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Stir until the sugar has dissolved. 

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

Add the diced potatoes to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese; drizzle with olive oil and 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 the carrots:
3 Cook the carrots:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the steaks:
4 Cook the steaks:

While the potatoes continue to cook, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes 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. 

Finish the sauce:
5 Finish the sauce:

While the steaks rest, 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, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the steaks & serve your dish:
6 Slice the steaks & serve your dish:

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 cooked carrots. Top the steaks with the sauce and sliced green tops of the scallions. Enjoy!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots. Halve lengthwise; cut crosswise into 1-inch pieces. If necessary, peel 2 cloves of garlic, then roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced white bottoms of the scallions, soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Stir until the sugar has dissolved. 

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated cheese; drizzle with olive oil and 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:
Cook the carrots:
3 Cook the carrots:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Add the chopped garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook the steaks:

While the potatoes continue to cook, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes 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. 

Cook the steaks:
Finish the sauce:
5 Finish the sauce:

While the steaks rest, 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, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

6 Slice the steaks & serve your dish:

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 cooked carrots. Top the steaks with the sauce and sliced green tops of the scallions. Enjoy!

Slice the steaks & serve your dish: