Seared Steaks & Homemade Steak Sauce

with Mashed Potatoes & Sautéed Vegetables

45 MIN

2 Servings

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with Flank Steaks

From the Test Kitchen

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

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
¾ lb Potatoes
2 Scallions
2 cloves Garlic
1 Tbsp Ketchup
1 Tbsp Light Brown Sugar
1 Zucchini
6 oz Carrots
1 Tbsp Red Wine Vinegar
2 Tbsps Soy Glaze
2 oz White Cheddar Cheese

step-by-step

instructions

Cook Along

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. Large dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots and thinly slice on an angle. Halve the zucchini lengthwise, then cut crosswise into 1-inch pieces. 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 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, 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 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.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Add the chopped garlic. 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

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side 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.

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 vegetables. Top the steaks with the finished sauce and sliced green tops of the scallions. Enjoy!