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Seared Steak
with Garlic Mashed Potato & Sautéed Broccoli
40 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 800 Cals/serving
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As the cooler months arrive, sometimes all we want is classic comfort food—like a hearty steak-and-potato dinner. Here, we’re boiling our potato with whole garlic cloves before mashing it, imbuing the irresistible side with aromatic notes. (Tangy crème fraîche and a drizzle of olive oil lend the mashed potato delicious creaminess.) To complete this satisfying meal, we’re adding crispy sautéed broccoli, dressed with a bit of lemon to balance the rich steak.
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1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potato. Peel the garlic and leave the cloves whole. Cut the broccoli into bite-sized florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
2
Cook & mash the potato:
Add the potato and garlic to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
3
Cook the steak:
While the potato cooks, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 3 minutes per side 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 set aside to rest for at least 5 minutes.
4
Cook the broccoli:
While the steak rests, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water and cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until the water has cooked off and the broccoli has softened. Turn off the heat. Stir in the lemon zest and the juice of 2 lemon wedges; season with salt and pepper to taste.
5
Finish & plate your dish:
Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Divide the sliced steak, mashed potato and cooked broccoli between 2 dishes. Garnish with the remaining lemon wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potato. Peel the garlic and leave the cloves whole. Cut the broccoli into bite-sized florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
2
Cook & mash the potato:
Add the potato and garlic to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
3
Cook the steak:
While the potato cooks, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 3 minutes per side 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 set aside to rest for at least 5 minutes.
4
Cook the broccoli:
While the steak rests, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add ¼ cup of water and cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until the water has cooked off and the broccoli has softened. Turn off the heat. Stir in the lemon zest and the juice of 2 lemon wedges; season with salt and pepper to taste.
5
Finish & plate your dish:
Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Divide the sliced steak, mashed potato and cooked broccoli between 2 dishes. Garnish with the remaining lemon wedges. Enjoy!
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