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Seared Steaks & Mashed Potatoes
with Sautéed Carrots & Homemade Steak Sauce
45 MIN
+$2.45/serving
4 Servings
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. Sautéed carrots and mashed potatoes (which get extra richness from both sour cream and buttermilk) tie this hearty meal together.
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NutritionPER SERVING
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Calories620 Cals (est.)
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fresh
ingredients
Title
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2 10-Oz New York Strip Steaks
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2 cloves Garlic
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1¼ lbs Golden Or Red Potatoes
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2 Scallions
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3 Tbsps Ketchup
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¾ lb Carrots
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1 Tbsp Light Brown Sugar
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2 Tbsps Soy Glaze
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2 Tbsps Vegetarian Worcestershire Sauce
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¼ cup Buttermilk
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¼ cup Sour Cream
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2 Tbsps Red Wine Vinegar
step-by-step
instructions
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.
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 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 4 to 6 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.
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!
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.
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 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 4 to 6 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.
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!
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