Steaks & Garlic Parmesan Mashed Potatoes

with Roasted Broccoli & Hot Honey Onions

35 MIN

+$10.99/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

This classic steak dinner gets an elevated twist from glazed hot honey onions, which you'll pile atop your steaks when serving. Hearty sides of mashed potatoes and roasted broccoli, which both get a garnish of parmesan, round out this meal.
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Nutrition

PER SERVING
Calories

960 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
¾ lb Potatoes
½ lb Broccoli
1 clove Garlic
1 Red Onion
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Sour Cream
¼ cup Grated Parmesan Cheese
1 Tbsp Sherry Vinegar
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven 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. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and thinly slice the onion.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and 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 sour cream, half the cheese, and as much of the garlic paste as you'd like. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper. Cover to keep warm.

3 Roast & finish the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully toss to coat.

4 Cook the steak

Meanwhile, pat the steak dry with paper towels; season on both sides with salt, pepper, enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Transfer to a sheet pan and roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes. Wipe out the pan.

*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.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Cook & glaze the onion

In the same pan, heat a drizzle of olive oil on medium high until hot. Add the sliced onion 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 occasionally, 4 to 6 minutes, or until softened. Turn off the heat; add the honey. Stir until coated and combined.

6 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the finished broccoli and mashed potatoes. Top the steak with the glazed onion. Garnish the mashed potatoes and broccoli with the remaining cheese. Enjoy!