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Seared Steaks & Mashed Potatoes
with Roasted Carrots & Homemade Steak Sauce
40 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 sharp cheddar cheese tie this hearty meal together.
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NutritionPER SERVING
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Calories600 Cals (est.)
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instructions
1
Prepare the ingredients & start the pan sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow 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 grated cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast the carrots:
While the potatoes cook, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the steaks:
While the carrots roast, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. 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. Let rest at least 5 minutes.
5
Finish the pan sauce:
While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped garlic and sliced white bottoms of the scallions. Cook, 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. Taste, then season with salt and pepper if desired.
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 pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & start the pan sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Grate the cheese on the large side of a box grater. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow 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 grated cheese and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast the carrots:
While the potatoes cook, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the steaks:
While the carrots roast, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. 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. Let rest at least 5 minutes.
5
Finish the pan sauce:
While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped garlic and sliced white bottoms of the scallions. Cook, 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. Taste, then season with salt and pepper if desired.
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 pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!
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