Steaks & Sautéed Vegetables with Cheesy Mashed Potatoes

Steaks & Sautéed Vegetables

with Cheesy Mashed Potatoes

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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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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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
tried-and-true
kitchen tools
step-by-step
instructions
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! 

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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!