Seared Steaks & Soy Glaze with Mashed Potatoes & Togarashi Vegetables

Seared Steaks & Soy Glaze

with Mashed Potatoes & Togarashi Vegetables

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
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We’re giving this steakhouse-style dish an Asian 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 smooth mashed potatoes rounds out the dish on a hearty note.
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Seared Steaks & Soy Glaze with Mashed Potatoes & Togarashi Vegetables
Title
  • 2 Steaks
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 Zucchini
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Sugar
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Prepare the ingredients:
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 2 cloves of garlic. Peel the carrots; halve crosswise, then quarter lengthwise. Halve the zucchini crosswise, then cut into 1/2-inch-thick sticks. In a bowl, whisk together the sugar and vinegar until the sugar has dissolved.  

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

Add the diced potatoes and peeled garlic cloves 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.  

Cook the steaks:
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 1 teaspoon 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 and loosely cover with foil to keep warm. Let rest at least 5 minutes.

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

Cook the vegetables:
4 Cook the vegetables:

While the steaks rest, in the pan of reserved fond, heat 1 teaspoon 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 sticks; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sugar-vinegar mixture. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened. Add the soy sauce. 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. 

Slice the steaks & serve your dish:
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 cooked vegetables. Top the steaks with the soy glaze. Garnish with the remaining togarashi. Enjoy! 

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Prepare the ingredients:
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 2 cloves of garlic. Peel the carrots; halve crosswise, then quarter lengthwise. Halve the zucchini crosswise, then cut into 1/2-inch-thick sticks. In a bowl, whisk together the sugar and vinegar until the sugar has dissolved.  

2 Cook & mash the potatoes:

Add the diced potatoes and peeled garlic cloves 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.  

Cook & mash the potatoes:
Cook the steaks:
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 1 teaspoon 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 and loosely cover with foil to keep warm. Let rest at least 5 minutes.

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

4 Cook the vegetables:

While the steaks rest, in the pan of reserved fond, heat 1 teaspoon 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 sticks; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sugar-vinegar mixture. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened. Add the soy sauce. 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. 

Cook the vegetables:
Slice the steaks & serve your dish:
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 cooked vegetables. Top the steaks with the soy glaze. Garnish with the remaining togarashi. Enjoy!