Steaks & Cheesy Mashed Potatoes with Steak Sauce & Roasted Vegetables
Customer Favorite

Steaks & Cheesy Mashed Potatoes

with Steak Sauce & Roasted Vegetables

35 MIN
4 Servings
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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 milk 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
    670 Cals (est.)
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ingredients
Steaks & Cheesy Mashed Potatoes with Steak Sauce & Roasted Vegetables
Title
  • 4 Steaks
  • ¾ lb Carrots
  • 1¼ lbs Golden Or Red Potatoes
  • 2 cloves Garlic
  • ½ lb Brussels Sprouts
  • 2 Tbsps Butter
  • 1 Tbsp Red Wine Vinegar
  • 3 Tbsps Soy Glaze
  • 3 Tbsps Ketchup
  • 1 Tbsp Light Brown Sugar
  • 2 oz White Cheddar Cheese
  • ¾ cup Low-Fat Milk
Prepare the ingredients & start the steak sauce:
1 Prepare the ingredients & start the steak sauce:

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. 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.

Cook & mash the potatoes:
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, butter, and half the milk (you will have extra). 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 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. 

Cook the steaks:
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 2 teaspoons 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.

Finish the steak sauce:
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 slightly thickened and heated through. Turn off the heat. Taste, then season with salt and pepper if desired.

Slice the steaks & serve your dish:
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!

Tips from Home Chefs

Prepare the ingredients & start the steak sauce:
1 Prepare the ingredients & start the steak sauce:

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. 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, butter, and half the milk (you will have extra). 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 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 2 teaspoons 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:
Finish the steak sauce:
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 slightly thickened and heated through. 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!

Slice the steaks & serve your dish:
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