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Shallot Steak with Mashed Potatoes and Broccoli

A hot skillet, a roasting pan, and one pot bring together seared strip steak, smooth potatoes, and browned broccoli in about 45 minutes.

Seared strip steak with shallot sauce is served beside creamy mashed potatoes and browned broccoli.

This dinner gives each component a useful window: potatoes simmer and broccoli browns while the steaks come to temperature in a heavy skillet. A quick shallot sauce uses the flavorful bits left behind by the beef.

Let the sides cook alongside

The potatoes and broccoli take longer than a strip steak, so they start first and cook mostly unattended. Keep the vegetables spread out on the sheet pan; space lets moisture escape and helps their edges brown.

Build a crust in the skillet

Dry steak surfaces brown faster than damp ones, and a heavy skillet holds steady heat when the cold meat goes in. Give each side time to release naturally before turning, then use an instant-read thermometer to guide the center to your preferred doneness.

A strip steak browns in a heavy skillet before sliced shallots are added for the pan sauce. — Strip steaks develop a brown crust in the heavy skillet while the oven sides finish.

Keep the mash tender

Drain the potatoes well before adding warm milk and butter so the mash stays creamy instead of watery. Mash only until the chunks disappear; vigorous mixing can turn russets gluey.

Turn the pan into a sauce

Shallots soften quickly in the steak skillet, picking up the browned bits without needing a long simmer. Stock and Dijon provide a savory, lightly tangy base, while a final bit of butter gives the sauce a rounded sheen.

Glossy shallot sauce coats the sliced steak, with creamy potatoes and browned broccoli nearby. — The rested steak is glazed with shallot sauce beside smooth potatoes and browned broccoli florets.

Keep the finish relaxed

If the steak is ready before the sides, let it rest loosely covered while you finish the sauce; the brief pause keeps the slices juicy. If the sauce tightens as it stands, loosen it with a splash of stock and warm it gently before serving.

Shallot Steak with Mashed Potatoes and Broccoli

4 servings

45 minutes total

Ingredients

• 4 boneless strip steaks
• 1 tbsp neutral high-heat oil
• 1 tbsp olive oil
• 1 tbsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 1 1/2 lb russet potatoes, peeled and cut into 1 1/2-inch chunks
• 1 cup whole milk
• 4 tbsp unsalted butter, divided
• 1 lb broccoli florets
• 2 medium shallots, thinly sliced
• 1/2 cup low-sodium beef stock
• 1 tsp Dijon mustard

Method

Heat the oven and water
Heat the oven to 425 F with a rack in the center. Set a large pot of water over high heat so it can come to a boil while you prepare the vegetables.
Look for: The oven is fully preheated and the pot is beginning to steam.
Boil the potatoes
Add the russet potato chunks and 1 1/2 tsp kosher salt to the boiling water. Lower to a steady simmer and cook until the largest piece is easily pierced with a knife, about 15 to 18 minutes.
Look for: The potato centers offer no resistance when pierced, but the chunks still hold their shape.
Roast the broccoli
Toss the broccoli florets with olive oil and the remaining 1/2 tsp kosher salt. Spread them cut sides down on a sheet pan and roast for 16 to 18 minutes, turning once, until the edges are browned and the stems are tender.
Look for: The floret tips are browned and the stem ends yield easily to a knife.
Season the steaks
Pat the strip steaks very dry on all sides, then season them evenly with the remaining 1 tsp kosher salt and the black pepper. Warm the milk in a small saucepan or microwave until steaming but not boiling.
Look for: The steak surfaces feel dry and the seasoning adheres in an even layer.
Sear the steaks
Heat the neutral oil in a heavy skillet over medium-high heat until it shimmers. Lay in the 1-inch steaks without crowding and sear about 3 to 4 minutes per side, adjusting for thickness and checking in the center for your preferred doneness; transfer to a warm plate when ready.
Look for: The first side releases after forming a deep brown crust, and the center reaches the chosen doneness on an instant-read thermometer.
Mash the potatoes
Drain the tender potatoes well, return them to the warm pot, and mash with the warm milk and 3 tbsp unsalted butter. Stop when the potatoes are creamy with a few soft ridges, then cover the pot to keep them warm.
Look for: The milk disappears into the potatoes and the mash looks creamy rather than loose or gluey.
Make the shallot pan sauce
While the steaks rest for 5 minutes, pour off excess fat from the skillet and soften the shallots over medium heat for 1 to 2 minutes. Stir in the beef stock and Dijon mustard, simmer until slightly syrupy, then whisk in the remaining 1 tbsp butter off the heat.
Look for: The shallots are soft and glossy, and the sauce lightly coats the back of a spoon.
Plate and serve
Spoon mashed potatoes onto warm plates and add the roasted broccoli. Slice each steak across the grain if desired, arrange it beside the vegetables, and spoon the shallot sauce over the steak just before serving.
Look for: The steak is rested, the broccoli edges remain browned, and the sauce clings to the sliced meat.