Steaks & Tomato Chutney Pan Sauce with Mashed Potatoes & Cilantro-Dressed Vegetables

Steaks & Tomato Chutney Pan Sauce

with Mashed Potatoes & Cilantro-Dressed Vegetables

40 MIN
4 Servings
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From the Test Kitchen

Rich flavors abound in this dish thanks to a savory-sweet tomato chutney pan sauce (cooked in the fond from the pan) that we’re using to top simply seared steaks.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Steaks & Tomato Chutney Pan Sauce with Mashed Potatoes & Cilantro-Dressed Vegetables
Title
  • 4 Steaks
  • 1¼ lbs Golden Potatoes
  • 2 cloves Garlic
  • ¾ lb Carrots
  • ¼ cup Cilantro Sauce
  • 4 Tbsps Butter
  • 2 Tbsps Savory Tomato Chutney
  • 1 bunch Collard Greens
  • ¼ cup Labneh Cheese
  • 2 tsps Honey

Steaks & Tomato Chutney Pan Sauce

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. 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 the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 1/4 cup of warm water.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. 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 labneh; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Cook & dress the vegetables
3 Cook & dress the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has mostly cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to a bowl. Add the cilantro sauce and stir to coat. 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 a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.

*An instant-read thermometer should register 145°F.

Cook the steaks
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Add the butter; stir 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 topped with the finished sauce. Serve the mashed potatoes and dressed vegetables on the side. Enjoy!

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