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Seared Steaks & Soy Glaze
with Mashed Potatoes & Togarashi Vegetables
40 MIN
+$6.95/serving
2 Servings
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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NutritionPER SERVING
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Calories870 Cals (est.)
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fresh
ingredients
Title
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2 10-Oz No Added Hormones Ny Strip Steaks
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¾ lb Potatoes
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2 cloves Garlic
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6 oz Carrots
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1 Zucchini
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2 Tbsps Crème Fraîche
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1 Tbsp Sugar
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1 Tbsp Soy Sauce
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2 Tbsps Soy Glaze
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1 Tbsp Rice Vinegar
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
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 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 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.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 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 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 sticks; 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 (carefully, as the liquid may splatter). 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.
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!
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 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 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.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 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 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 sticks; 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 (carefully, as the liquid may splatter). 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.
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!
Tips from Home Chefs