Steak & Cheesy-Garlic Mashed Potatoes

with Sautéed Vegetables

35 MIN

2 Servings

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From the Test Kitchen

To pair with seared steaks, you'll whip up two vibrant sides: garlicky mashed potatoes with cheddar cheese curds, and sautéed veggies finished with rich butter and the savory juices released from the steak.
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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Steaks
¾ lb Potatoes
4 oz Grape Tomatoes
2 cloves Garlic
2 Scallions
4 oz Sugar Snap Peas
1 Tbsp Red Wine Vinegar
2 oz Cheddar Cheese Curds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the cheese curds.

2 Cook & mash the potatoes

Add the diced potatoes and peeled garlic 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 chopped cheese curds; 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 medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 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 plate. 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 Start 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 prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened.

5 Finish the vegetables

To the pan, add the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the steaks & serve your dish

Reserving any juices on the plate, transfer the rested steaks to a cutting board. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Transfer the reserved juices from the plate to the pan of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and finished vegetables. Garnish with the sliced green tops of the scallions. Enjoy!