Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Steaks & Maple Sweet Potato Mash
with Roasted Broccoli
30 MIN
4 Servings
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.
Get Cooking-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Steaks
- 1½ lbs Sweet Potatoes
- 1 lb Broccoli
-
2 Tbsps Spicy Maple Syrup
- 4 Tbsps Butter
- 2 Tbsps Sherry Vinegar
- 3 Tbsps Grassfed Beef Demi-Glace
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs