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Seared Steaks & Mashed Potatoes

with Roasted Carrots & Homemade Steak Sauce

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

The classic steak dinner is given an upgrade in our dish with a savory pan sauce of umami flavors like soy and Worcestershire sauce that use the leftover caramelized bits from the cooked steak.

Get Cooking
fresh
ingredients
Seared Steaks & Mashed Potatoes with Roasted Carrots & Homemade Steak Sauce
Title
  • 4 Steaks
  • 2 cloves Garlic
  • ¾ lb Carrots
  • 1¼ lbs Golden Potatoes
  • 2 Scallions
  • 3 Tbsps Ketchup
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Soy Glaze
  • ¼ cup Sour Cream
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Crème Fraîche
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & start the pan sauce:
1 Prepare the ingredients & start the pan 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. Peel the garlic, then finely 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

Cook & mash the potatoes:
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. 

Roast the carrots:
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; cover with aluminum foil to keep warm. 

Cook the steaks:
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, 8 to 10 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. 

Finish the pan sauce:
5 Finish the pan 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, 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. 

Slice the steak & serve your dish:
6 Slice the steak & 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 sauce and garnish the mashed potatoes with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients & start the pan sauce:
1 Prepare the ingredients & start the pan 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. Peel the garlic, then finely 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. 

Cook & mash the potatoes:
Roast the carrots:
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; cover with aluminum foil to keep warm. 

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, 8 to 10 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. 

Cook the steaks:
Finish the pan sauce:
5 Finish the pan 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, 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 steak & 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 sauce and garnish the mashed potatoes with the sliced green tops of the scallions. Enjoy! 

Slice the steak & serve your dish: