Steaks & Cheesy Mashed Potatoes with Steak Sauce & Roasted Vegetables

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 butter and melty cheddar cheese) and a roasted duo of brussels sprouts and carrots ties the dish together.

    Get Cooking
    • Nutrition
    • Calories
      620 Cals (est.)
    Steaks & Cheesy Mashed Potatoes with Steak Sauce & Roasted Vegetables
    • 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

    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; 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 then 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.

    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 a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 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.

    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 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!

    Slice the steaks & serve your dish
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