Target: 6 × 4 inches · landscape

Shallot Steak with Mashed Potatoes and Broccoli

45 min · 4 servings

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

1. Heat the oven. Simmer russet potatoes in salted water 15 to 18 minutes, until easily pierced.

2. Roast oiled, salted broccoli for 16 to 18 minutes. Dry and season steaks; warm the milk.

3. Sear steaks in hot oil to preferred doneness. Drain potatoes and mash with warm milk and 3 tbsp butter.

4. Rest steaks 5 minutes while softening shallots and reducing stock with Dijon; finish with butter. Plate with potatoes and broccoli.

Cook’s note: Overlap simmering potatoes and roasting broccoli with steak and sauce.