Steaks & Sautéed Vegetables with Cheesy Mashed Potatoes

Steaks & Sautéed Vegetables

with Cheesy Mashed Potatoes

40 MIN
4 Servings
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From the Test Kitchen

We’re elevating simply seared steaks by serving them with a side of potatoes mashed with melty fontina and delightfully squeaky cheese curds—plus a buttery pan sauce cooked in the reserved fond from the steaks. A duo of sautéed vegetables (finished with a touch of vinegar for brightness) rounds out the dish with vibrant, summery flair.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Steaks & Sautéed Vegetables with Cheesy Mashed Potatoes
Title
  • 4 Steaks
  • 1¼ lbs Golden Potatoes
  • 6 oz Green Beans
  • ½ lb Grape Tomatoes
  • 1 bunch Parsley
  • 1 Shallot
  • 2 Tbsps Rice Vinegar
  • ⅓ cup Chicken Bone Broth
  • 2 oz Fontina Cheese
  • 2 oz Cheddar Cheese Curds
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Tbsps Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

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 fontina on the large side of a box grater. Halve the tomatoes. Peel and thinly slice the shallot. Combine in a bowl. Roughly chop the parsley leaves and stems. 

Make the cheesy mashed potatoes:
2 Make the cheesy mashed potatoes:

Add the diced potatoes to the pot of boiling water. Cook, uncovered, 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 grated fontina, cheddar cheese curds, and worcestershire sauce. 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 the vegetables:
3 Cook the vegetables:

While the potatoes cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the prepared tomatoes and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the steaks:
4 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same 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.

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

While the steaks rest, to the pan of reserved fond, add the broth (carefully, as the liquid may splatter) and remaining vinegar; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cheesy mashed potatoes and cooked vegetables. Top the steaks with the pan sauce. Garnish with the chopped parsley. Enjoy! 

Tips from Home Chefs

Steaks & Sautéed Vegetables

Prepare the ingredients:
1 Prepare the ingredients:

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 fontina on the large side of a box grater. Halve the tomatoes. Peel and thinly slice the shallot. Combine in a bowl. Roughly chop the parsley leaves and stems. 

2 Make the cheesy mashed potatoes:

Add the diced potatoes to the pot of boiling water. Cook, uncovered, 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 grated fontina, cheddar cheese curds, and worcestershire sauce. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Make the cheesy mashed potatoes:
Cook the vegetables:
3 Cook the vegetables:

While the potatoes cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the prepared tomatoes and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same 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.

Cook the steaks:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

While the steaks rest, to the pan of reserved fond, add the broth (carefully, as the liquid may splatter) and remaining vinegar; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cheesy mashed potatoes and cooked vegetables. Top the steaks with the pan sauce. Garnish with the chopped parsley. Enjoy! 

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