Pan-Seared Steak with Mashed Potatoes and Roasted Vegetables

Pan-Seared Steak with Mashed Potatoes and Roasted Vegetables

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (about 8 oz each)
• 1 tablespoon olive oil
• 2 garlic cloves, smashed
• 2 tablespoons butter
• 1 sprig fresh rosemary or thyme
• Salt and pepper to taste

For the Mashed Potatoes:

• 4 large potatoes (Yukon Gold or Russet)
• 1/4 cup heavy cream or milk
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

For the Roasted Vegetables:

• 2 cups diced vegetables (bell peppers, zucchini, carrots, or potatoes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

For the Sauce:

• 1/4 cup beef broth
• 1/4 cup red wine (optional)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Instructions:

1. Prepare the Mashed Potatoes:
   • Peel and cube the potatoes. Boil them in salted water until fork-tender (about 15-20 minutes).
   • Drain and mash with butter and heavy cream until smooth. Season with salt and pepper. Cover and set aside.
2. Roast the Vegetables:
   • Preheat the oven to 400°F (200°C).
   • Toss the diced vegetables with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet.
   • Roast for 20-25 minutes or until golden and tender. Stir halfway through cooking.
3. Cook the Steak:
   • Pat the steaks dry and season generously with salt and pepper.
   • Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare (adjust time based on preference).
   • During the last minute, add butter, garlic, and rosemary to the pan. Baste the steak with the melted butter.
   • Remove the steaks from the pan and let them rest for 5 minutes.
4. Make the Sauce:
   • In the same skillet, add beef broth and red wine (if using). Stir to deglaze the pan.
   • Add Dijon mustard, Worcestershire sauce, and cornstarch mixture. Simmer until the sauce thickens slightly.
5. Plate and Serve:
   • Slice the steak and arrange on a plate with mashed potatoes and roasted vegetables. Drizzle the sauce over the steak.
   • Garnish with fresh parsley and serve warm.

Enjoy this hearty and flavorful meal! Let me know if you’d like a variation or tips on cooking.