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

Seared Steaks & Homemade Steak Sauce

with Mashed Potatoes & Sautéed Carrots

45 MIN
2 Servings
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    From the Test Kitchen

    To highlight the rich flavors of this dish, you’ll make a homemade steak sauce using classic flavors like worcestershire, ketchup, vinegar, and more—all cooked in the reserved fond from the steaks for a savory boost of flavor. Sautéed carrots and mashed potatoes (which get extra richness from creamy buttermilk and cheddar cheese curds) tie this hearty meal together.

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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    fresh
    ingredients
    Seared Steaks & Homemade Steak Sauce with Mashed Potatoes & Sautéed Carrots
    Title
    • 2 Steaks
    • ¾ lb Potatoes
    • 2 cloves Garlic
    • ¾ lb Carrots
    • 2 Scallions
    • 1 Tbsp Ketchup
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Red Wine Vinegar
    • 2 Tbsps Soy Glaze
    • ¼ cup Buttermilk
    • 2 oz Cheddar Cheese Curds
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    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. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the 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 and 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, buttermilk, 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. 

    Cook the carrots
    3 Cook the carrots

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots 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. Cook, stirring constantly, 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

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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 and 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.

    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 finished sauce. Garnish with the 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 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. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the 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 and 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, buttermilk, 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. 

    Cook & mash the potatoes
    Cook the carrots
    3 Cook the carrots

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots 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. Cook, stirring constantly, 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

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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 and 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.

    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 finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    Slice the steaks & serve your dish
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