Shallot Steak with Mashed Potatoes and Broccoli

Pan-seared strip steaks, creamy russet mash, and browned broccoli share the plate, finished with a quick shallot and beef-stock sauce.

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

Heavy skillet · Rimmed sheet pan · Large pot · Potato masher · Instant-read thermometer

Coordinate the timing

Let the potatoes simmer and broccoli roast while you season and sear the steaks; mash during the steak rest.

Sauce at the end

Spoon the warm shallot sauce over the steak at the table so the browned broccoli stays crisp at the edges.

01. Heat the oven and set a pot of water over high heat while you prepare the vegetables.

02. Simmer potato chunks with 1 1/2 tsp salt for 15 to 18 minutes, until the largest piece is easily pierced.

03. Toss broccoli with olive oil and 1/2 tsp salt; roast for 16 to 18 minutes, turning once for even browning.

04. Dry steaks well and season with the remaining 1 tsp salt and pepper; warm the milk until steaming.

05. Sear steaks in shimmering neutral oil for about 3 to 4 minutes per side, adjusting to the desired center temperature.

06. Drain potatoes and mash with warm milk and 3 tbsp butter; cover the pot to keep the mash warm.

07. Rest steaks for 5 minutes while shallots soften in the skillet; simmer with stock and Dijon, then whisk in 1 tbsp butter off heat.

08. Serve steak and sauce with creamy potatoes and roasted broccoli while everything is warm.