Sirloin Steaks & Cheesy Scallion Mashed Potatoes

with Broccoli & Homemade Steak Sauce

45 MIN

+$1.99/serving 4 Servings

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with Flank Steaks

From the Test Kitchen

This wholesome dish pairs rich steaks and a savory soy pan sauce with creamy mashed potatoes—mashed with sour cream and melty gouda cheese, then finished with the same seasonings beloved on the classic everything bagel like sesame seeds, poppy seeds, and dried garlic and onion.
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Dietary Information

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

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
1¼ lbs Potatoes
1 lb Broccoli
2 Scallions
½ cup Sour Cream
2 oz Smoked Gouda Cheese
2½ Tbsps Chicken Demi-Glace
2 cloves Garlic
2 Tbsps Vegetarian Worcestershire Sauce
3 Tbsps Soy Glaze
1 Tbsp Ketchup
1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the 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. Grate the gouda on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, ketchup, worcestershire sauce, half the demi-glace, and 1/4 cup of water.

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, grated gouda, sliced white bottoms of the scallions, and a drizzle of olive oil; 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 broccoli

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the remaining demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side 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.

5 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 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 broccoli. Top the steaks with the finished sauce. Garnish the potatoes with the everything bagel seasoning and sliced green tops of the scallions. Enjoy!

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