Steaks & Caramelized Onion with Cheesy Mashed Potatoes & Roasted Vegetables

Steaks & Caramelized Onion

with Cheesy Mashed Potatoes & Roasted Vegetables

35 MIN
2 Servings
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From the Test Kitchen

To elevate a steakhouse classic, we’re topping rich steak with caramelized onion, which has been cooked with a bit of tangy balsamic vinegar to develop exceptional depth of flavor. Were rounding out the dish with two hearty sides: goat cheese-mashed potatoes and a duo of roasted carrots and brussels sprouts.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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ingredients
Steaks & Caramelized Onion with Cheesy Mashed Potatoes & Roasted Vegetables
Title
  • 2 Steaks
  • 4 oz Brussels Sprouts
  • ¾ lb Red Potatoes
  • 1 Yellow Onion
  • 6 oz Carrots
  • 2 Tbsps Spreadable Goat Cheese
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve, peel, and thinly slice the onion.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes 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 cheese 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.

Roast the vegetables:
3 Roast the vegetables:

Meanwhile, place the halved brussels sprouts and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the steaks:
4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium 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, 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.

* An instant-read thermometer should register 145°F.

Caramelize the onion & serve your dish:
5 Caramelize the onion & serve your dish:

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Add the sugar, vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. 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 caramelized onion (including any liquid from the pan). Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve, peel, and thinly slice the onion.

2 Cook & mash the potatoes:

Add the diced potatoes 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 cheese 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:
Roast the vegetables:
3 Roast the vegetables:

Meanwhile, place the halved brussels sprouts and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 17 to 19 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 both sides. In a medium 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, 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.

* An instant-read thermometer should register 145°F.

Cook the steaks:
Caramelize the onion & serve your dish:
5 Caramelize the onion & serve your dish:

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Add the sugar, vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat. 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 caramelized onion (including any liquid from the pan). Enjoy!

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