Seared Steaks & Maple Sweet Potato Mash with Roasted Broccoli

Seared Steaks & Maple Sweet Potato Mash

with Roasted Broccoli

30 MIN
4 Servings
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From the Test Kitchen

This recipe elevates classic steak and potatoes with a few easy touches. A pan sauce made with beef demi-glace adds rich flavor to our steaks, while spicy maple syrup adds a hint of heat to our creamy sweet potato mash.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Seared Steaks & Maple Sweet Potato Mash with Roasted Broccoli
Title
time-saving
tips & techniques
Beef Demi-Glace
How To: Slice Steak
Sweet Potato
Sherry Vinegar
How To: Safely Cut Round Vegetables
Broccoli
How To: Prep a Steak for Browning
Butter
How To: Hold a Chef's Knife
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. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and medium dice the sweet potatoes.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 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 spicy maple syrup, half the butter, and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

Cook the steaks:
4 Cook the steaks:

While the sweet potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and 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.

Make the pan sauce:
5 Make the pan sauce:

While the steaks rest, to the pan of reserved fond, add the demi-glace, vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 4 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the remaining butter until melted. Season with salt and pepper to taste.

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

Find the lines of the muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed sweet potatoes and roasted broccoli. Top the steaks with the pan sauce. Enjoy!

Tips from Home Chefs

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Seared Steaks & Maple Sweet Potato Mash

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and medium dice the sweet potatoes.

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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

While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 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 spicy maple syrup, half the butter, and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

4 Cook the steaks:

While the sweet potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and 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:
Make the pan sauce:
5 Make the pan sauce:

While the steaks rest, to the pan of reserved fond, add the demi-glace, vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 4 minutes, or until slightly reduced in volume. Turn off the heat. Stir in the remaining butter until melted. Season with salt and pepper to taste.

6 Slice the steaks & serve your dish:

Find the lines of the muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed sweet potatoes and roasted broccoli. Top the steaks with the pan sauce. Enjoy!

Slice the steaks & serve your dish:
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