Steaks & Truffle Butter Mashed Potatoes

with Crispy Parmesan Brussels Sprouts

35 MIN

+$2.99/serving 2 Servings

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with Flank Steaks

From the Test Kitchen

This hearty dish embodies all of the rich flavors and elegance of a steakhouse dinner, from the sides of white truffle mashed potatoes and brussels sprouts roasted over a blanket of parmesan, to the tangy shallot pan sauce spooned over the steaks.
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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
¾ lb Potatoes
½ lb Brussels Sprouts
1 Shallot
¼ cup Grated Parmesan Cheese
1 oz White Truffle Flavored Butter
1 Tbsp Balsamic Vinegar
1 Tbsp Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve, peel, and small dice the shallot. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water. Season with salt and pepper.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. 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 butter. 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 Roast the brussels sprouts

Meanwhile, in a small baking dish, drizzle 2 tablespoons of olive oil and sprinkle the parmesan in an even layer. Add the halved brussels sprouts, cut side down, in an even layer. Season with salt and pepper. Roast 15 to 17 minutes, or until the cheese is browned and crispy and the brussels sprouts are tender when pierced with a fork. Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the 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 steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), 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; let rest at least 5 minutes.

*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 Finish the sauce & serve your dish

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 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 mashed potatoes and roasted brussels sprouts. Top the steaks with the finished sauce. Enjoy!