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Steaks & Cheesy Mashed Potatoes
with Steak Sauce & Roasted Carrots
35 minWellness at Blue Apron
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2 Servings
- Est. 740 Cals/serving
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An easy-to-make sauce adds sweet, savory, and tangy flavor to these pan-seared steaks. To round them out, we’re serving two simple sides: roasted carrots and Yukon Gold potatoes mashed with cheddar.
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1
Prepare the ingredients & start the steak sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Large dice the potatoes. Grate the cheese on the large side of a box grater. Peel and roughly chop the garlic. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and ¼ cup of warm water.
2
Roast the carrots:
Place the sliced carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes:
While the carrots roast, add the diced potatoes to the pot of boiling water and cook 14 to 16 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, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
4
Cook the steaks:
While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and 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 for at least 5 minutes.
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 fragrant. Add the steak sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat and season with salt and pepper to taste.
6
Slice the steaks & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted carrots. Top the steaks with the finished steak sauce. Enjoy!
1
Prepare the ingredients & start the steak sauce:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Large dice the potatoes. Grate the cheese on the large side of a box grater. Peel and roughly chop the garlic. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and ¼ cup of warm water.
2
Roast the carrots:
Place the sliced carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes:
While the carrots roast, add the diced potatoes to the pot of boiling water and cook 14 to 16 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, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.
4
Cook the steaks:
While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and 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 for at least 5 minutes.
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 fragrant. Add the steak sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat and season with salt and pepper to taste.
6
Slice the steaks & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted carrots. Top the steaks with the finished steak sauce. Enjoy!
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