Seared Steaks & Mashed Potatoes with Sautéed Carrots & Homemade Steak Sauce

Seared Steaks & Mashed Potatoes

with Sautéed Carrots & Homemade Steak Sauce

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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To highlight the rich flavors of this dish, you’ll make a homemade steak sauce using classic flavors like worcestershire, ketchup, vinegar, and more—all cooked in the reserved fond from the steaks for a savory boost of flavor. Sautéed carrots and mashed potatoes (which get extra richness from both sour cream and buttermilk) tie this hearty meal together.

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Prepare the ingredients & start the steak sauce:
1 Prepare the ingredients & start the steak sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, worcestershire sauce, sliced white bottoms of the scallions, and 2 tablespoons of water. Season with salt and pepper. 

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, buttermilk (shaking the bottle before opening), and 1 tablespoon 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. 

Cook the carrots:
3 Cook the carrots:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the steaks:
4 Cook the steaks:

While the potatoes continue to cook, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In the same 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. 

Finish the steak sauce:
5 Finish the steak sauce:

While the steaks rest, add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the steaks & serve your dish:
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 cooked carrots. Top the steaks with the finished steak sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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Prepare the ingredients & start the steak sauce:
1 Prepare the ingredients & start the steak sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, worcestershire sauce, sliced white bottoms of the scallions, and 2 tablespoons of water. Season with salt and pepper. 

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, buttermilk (shaking the bottle before opening), and 1 tablespoon 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. 

Cook & mash the potatoes:
Cook the carrots:
3 Cook the carrots:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the steaks:

While the potatoes continue to cook, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In the same 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. 

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

While the steaks rest, add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 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 cooked carrots. Top the steaks with the finished steak sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Slice the steaks & serve your dish: