Steaks & Cheesy Mashed Potatoes

with Steak Sauce & Roasted Vegetables

35 MIN

4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

The classic steak dinner gets an upgrade here with a pan sauce that highlights umami-rich flavors like soy glaze and ketchup (and for extra savoriness, cooks in the flavorful fond from our steaks). Two simple sides of mashed potatoes (finished with butter and melty cheddar cheese) and a roasted duo of brussels sprouts and carrots ties the dish together.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
¾ lb Carrots
1¼ lbs Potatoes
2 cloves Garlic
½ lb Brussels Sprouts
1 oz Salted Butter
1 Tbsp Red Wine Vinegar
3 Tbsps Soy Glaze
3 Tbsps Ketchup
1 Tbsp Light Brown Sugar
2 oz White Cheddar Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the steak sauce

Place an oven rack in the center of the oven; preheat to 450°F. 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. Peel the carrots. Quarter lengthwise; cut crosswise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and ¼ cup of warm water until the sugar is dissolved.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and 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 grated cheese and butter. 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 Roast the vegetables

Meanwhile, place the carrot pieces and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 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 and 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 steak sauce

While the steaks rest, add the chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the steaks & serve your dish

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 roasted vegetables. Top the steaks with the finished steak sauce. Enjoy!