600 Calories or Less

Seared Steaks & Soy Glaze

with Mashed Potatoes & Togarashi Vegetables

40 MIN

2 Servings

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with Top Sirloin Steaks

From the Test Kitchen

We’re giving this steakhouse-style dish a twist thanks to sweet soy glaze spooned over our seared steaks, and a side of carrots and zucchini coated with soy sauce, vinegar, sugar, and togarashi—a vibrant, complex blend that highlights dried orange peel, paprika, and sesame seeds. Our other side of creamy mashed potatoes rounds out the dish on a hearty note.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Steaks
¾ lb Potatoes
6 oz Carrots
1 Zucchini
2 cloves Garlic
2 Tbsps Crème Fraîche
1 Tbsp Sugar
2 Tbsps Coconut Aminos (Seasoning Sauce) Or 1 Tbsp Soy Sauce
2 Tbsps Soy Glaze
1 Tbsp Rice Vinegar
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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 and roughly chop 2 cloves of garlic. Peel the carrots; halve crosswise, then quarter lengthwise. Halve the zucchini crosswise, then quarter lengthwise. In a bowl, whisk together the sugar and vinegar until the sugar has dissolved.

2 Cook & mash the potatoes

Add the diced potatoes and chopped garlic 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 crème fraîche; season with salt and pepper. 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 steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), 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.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Cook & finish the vegetables

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the zucchini pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sugar-vinegar mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened. Add the coconut aminos or soy sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat; add half the togarashi and stir to coat.

5 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 finished vegetables. Top the steaks with the soy glaze. Garnish with the remaining togarashi. Enjoy!