Seared Steaks & Soy Pan Sauce with Cheesy Scallion Mashed Potatoes & Sautéed Broccoli
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Seared Steaks & Soy Pan Sauce

with Cheesy Scallion Mashed Potatoes & Sautéed Broccoli

45 MIN
4 Servings
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  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
  • with Bistro 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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    • Nutrition
    • Calories
      600 Cals (est.)
    Seared Steaks & Soy Pan Sauce with Cheesy Scallion Mashed Potatoes & Sautéed Broccoli
    • 4 Steaks
    • 2 Scallions
    • ½ cup Sour Cream
    • 1 lb Broccoli
    • 5 Tbsps Chicken Demi-Glace
    • 2 cloves Garlic
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 3 Tbsps Soy Glaze
    • 1 Tbsp Ketchup
    • 1¼ lbs Potatoes
    • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
    • 2 oz Smoked Gouda Cheese

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    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 cheese 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 cheese, 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.

    Cook & mash the potatoes
    Cook the broccoli
    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 softened 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 all sides. In the same 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.

    Cook the steaks
    Finish the sauce & serve your dish
    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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