Seared Steaks & Mashed Potato with Steak Sauce & Roasted Carrots

Seared Steaks & Mashed Potato

with Steak Sauce & Roasted Carrots

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To give our sweet, savory, tangy steak sauce even more flavor, we’re quickly simmering it with garlic and scallions in the pan used to sear the steaks. Drizzled on top, the sauce adds delicious succulence to the simple, sophisticated dish, complete with roasted carrots and potato mashed with grated cheddar.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
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
Seared Steaks & Mashed Potato with Steak Sauce & Roasted Carrots
Title
time-saving
tips & techniques
Molasses
How To: Peel Garlic
Russet Potatoes
Red Wine Vinegar
Soy Glaze
Garlic
Scallions
Carrots
Cheddar Cheese
Butter
Ketchup
How To: Peel a Carrot
How To: Dice a Potato
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the steak sauce:
1 Prepare the ingredients & start the steak sauce:

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. Peel the carrots; quarter lengthwise, then halve crosswise. Peel and large dice the potato. Grate the cheese on the large side of a box grater. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, whisk together the soy glaze, vinegar, molasses, ketchup, and ¼ cup of water.

Roast the carrots:
2 Roast the carrots:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste.

Cook & mash the potato:
3 Cook & mash the potato:

While the carrots roast, add the potato to the pot of boiling water and 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 cheese and butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook the steaks:
4 Cook the steaks:

While the potato cooks, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side 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 for at least 5 minutes.

Finish the steak sauce:
5 Finish the steak sauce:

While the steaks rest, add the garlic and white bottoms of the scallions to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the steak sauce (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat and season with salt and pepper to taste.

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

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the mashed potato, roasted carrots, and sliced steaks between 2 dishes. Top the steaks with the finished steak sauce. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Seared Steaks & Mashed Potato

Prepare the ingredients & start the steak sauce:
How To: Peel Garlic
How To: Chop Scallions
1 Prepare the ingredients & start the steak sauce:

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. Peel the carrots; quarter lengthwise, then halve crosswise. Peel and large dice the potato. Grate the cheese on the large side of a box grater. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, whisk together the soy glaze, vinegar, molasses, ketchup, and ¼ cup of water.

2 Roast the carrots:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste.

Roast the carrots:
Cook & mash the potato:
3 Cook & mash the potato:

While the carrots roast, add the potato to the pot of boiling water and 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 cheese and butter. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

4 Cook the steaks:

While the potato cooks, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side 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 for at least 5 minutes.

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

While the steaks rest, add the garlic and white bottoms of the scallions to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the steak sauce (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat and season with salt and pepper to taste.

6 Slice the steaks & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the mashed potato, roasted carrots, and sliced steaks between 2 dishes. Top the steaks with the finished steak sauce. Garnish with the green tops of the scallions. Enjoy!

Slice the steaks & plate your dish:
How To: Slice Steak
Browse Steps
1 of 6