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Seared Steaks & Mashed Potatoes
with Roasted Carrots & Homemade Steak Sauce
45 MIN
4 Servings
From the Test Kitchen
The classic steak dinner gets an upgrade here with a pan sauce that highlights umami-rich flavors like soy and Worcestershire sauce (and for extra savoriness, cooks in the flavorful fond from our steaks). Tender roasted carrots and mashed potatoes finished with both sour cream and crème fraîche tie this hearty meal together.
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NutritionPER SERVING
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Calories620 Cals (est.)
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instructions
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. Large dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. If necessary, peel the garlic; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, Worcestershire sauce, and 2 tablespoons of water.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, créme fraîche, and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
3
Roast the carrots:
While the potatoes cook, place the carrot pieces 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. Transfer to a plate.
4
Cook the steaks:
While the carrots roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 9 minutes, 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.
5
Finish the steak sauce:
While the steaks rest, add the chopped garlic and sliced white bottoms of the scallions to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
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 roasted carrots. Top the steaks with the finished steak sauce. Garnish with the sliced green tops of the scallions. Enjoy!
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. Large dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. If necessary, peel the garlic; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, Worcestershire sauce, and 2 tablespoons of water.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, créme fraîche, and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
3
Roast the carrots:
While the potatoes cook, place the carrot pieces 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. Transfer to a plate.
4
Cook the steaks:
While the carrots roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 9 minutes, 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.
5
Finish the steak sauce:
While the steaks rest, add the chopped garlic and sliced white bottoms of the scallions to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
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 roasted carrots. Top the steaks with the finished steak sauce. Garnish with the sliced green tops of the scallions. Enjoy!
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