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Steaks & Sautéed Vegetables
with Cheesy Mashed Potatoes
40 minWellness at Blue Apron
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4 Servings
- 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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fresh
ingredients
Title
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4 Steaks
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1¼ lbs Golden Potatoes
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6 oz Green Beans
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½ lb Grape Tomatoes
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1 bunch Parsley
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1 Shallot
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2 Tbsps Rice Vinegar
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⅓ cup Chicken Bone Broth
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2 oz Fontina Cheese
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2 oz Cheddar Cheese Curds
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2 Tbsps Vegetarian Worcestershire Sauce
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2 Tbsps Butter
step-by-step
instructions
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.
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.
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!
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.
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.
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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