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

Seared Steaks & Mashed Potatoes

with Sautéed Carrots & Homemade Steak Sauce

45 MIN
$11.94/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To highlight the rich flavors of this dish, you’ll make a homemade steak sauce using classic ingredients like worcestershire, ketchup, vinegar, and more—all cooked in the reserved fond from the steaks for a savory boost.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Steaks & Mashed Potatoes with Sautéed Carrots & Homemade Steak Sauce
Title
  • 2 12-Oz New York Strip Steaks
  • 2 cloves Garlic
  • 1¼ lbs Golden Potatoes
  • 2 Scallions
  • ¾ lb Carrots
  • 3 Tbsps Ketchup
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ cup Buttermilk
  • ¼ cup Sour Cream
  • 2 Tbsps Red Wine Vinegar
Prepare the ingredients & start the steak sauce
1 Prepare the ingredients & start the steak sauce

Fill a medium pot 3/4 of the way up 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 warm water until the sugar has dissolved. 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 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, buttermilk, 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

Meanwhile, 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

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 5 to 7 minutes per side for medium-rare, or until 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.

*An instant-read thermometer should register 145°F.

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; thinly 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!

Tips from Home Chefs

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

Fill a medium pot 3/4 of the way up 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 warm water until the sugar has dissolved. Season with salt and pepper.

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, buttermilk, 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

Meanwhile, 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

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 5 to 7 minutes per side for medium-rare, or until 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.

*An instant-read thermometer should register 145°F.

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; thinly 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
Browse Steps
1 of 6