Flank Steaks & Tangy Homemade Steak Sauce
with Mashed Potatoes & Sautéed Carrots
with Grass-Fed Flank Steaks
Details
A homemade steak sauce using classic flavors like worcestershire, ketchup, vinegar, and more cooks in the reserved fond from steaks for a savory boost of flavor. Sautéed carrots and buttery mashed potatoes tie this hearty meal together.
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Ingredients
2 each
Grass-Fed Flank Steaks
12 oz
Potatoes
12 oz
Carrots
2 each
Scallions
1 tbsp
Ketchup
1 tbsp
Light Brown Sugar
1 tbsp
Red Wine Vinegar
2 tbsp
Soy Glaze
½ oz
Salted Butter
Note: Measurements are for 2 serving recipes.
Instructions
step 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. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, sliced white bottoms of the scallions, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Stir until the sugar has dissolved.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Cook the carrots
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
step 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 and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
*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.
step 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, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and cooked carrots. Top the steaks with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!
Ingredients
2 each
Grass-Fed Flank Steaks
12 oz
Potatoes
12 oz
Carrots
2 each
Scallions
1 tbsp
Ketchup
1 tbsp
Light Brown Sugar
1 tbsp
Red Wine Vinegar
2 tbsp
Soy Glaze
½ oz
Salted Butter
Note: Measurements are for 2 serving recipes.
Instructions
step 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. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, sliced white bottoms of the scallions, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Stir until the sugar has dissolved.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Cook the carrots
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
step 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 and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
*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.
step 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, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and cooked carrots. Top the steaks with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!