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Pan-Seared Steak
with rustic mashed potatoes / garlic broccoli

Name: Pan-Seared Steak
Cook time: 275 min
Total time: 275 min
Yield: 4
Ingredients: 1 lb Steak, sirloin, flank or hanger; 2 tsp Salt; 2 tsp Black pepper; 1 Tbsp Oil, cooking; for serving Steak sauce of choice (opt); 4 Potatoes, medium russet; 2 Tbsp Oil, olive; 1 Tbsp Chives, chopped; 2 Tbsp Butter; 3 Tbsp Milk (sub stock); 1/2 tsp Salt; 1/4 cup Sour cream; 12 oz Broccoli, florets; 4 cloves Garlic, sliced; 1 Tbsp Oil, cooking; 1/4 cup Stock, any type; 1 tsp Lemon juice

Active: 35 min Total: 4 hr 35 min

Original GF Paleo Vegetarian

Sometimes a classic steak dinner just hits the spot, so this one is classic all the way with rustic mashed potatoes and roasted broccoli as sides.
Smarts: Make a double batch of potatoes in the slow cooker so that you'll have them ready for both tonight and tomorrow night's meals. The slow cooker is a great hands-off way to "roast" potatoes and gets them evenly tender all the way through.

Dependency

Slow Cooker Turkey and Bean Chili

Ingredients

Metric

Servings:

Pan-Seared Black Pepper Steak:

Steak, sirloin, flank or hanger - 1 lb
Salt - 2 tsp
Black pepper - 2 tsp
Oil, cooking - 1 Tbsp
Steak sauce of choice (opt) - for serving

Rustic Mashed Potatoes:

Potatoes, medium russet - 4
Oil, olive - 2 Tbsp
Chives - 1 Tbsp , chopped
Butter - 2 Tbsp
Milk - 3 Tbsp (sub stock)
Salt - 1/2 tsp
Sour cream - 1/4 cup

Garlic Broccoli:

Broccoli - 12 oz , florets
Garlic - 4 cloves , sliced
Oil, cooking - 1 Tbsp
Stock, any type - 1/4 cup
Lemon juice - 1 tsp

Prep

Slow cook potatoes - (Double if making Tuesday night's meal.) Wash and scrub potatoes. Rub on all sides with olive oil and season on the outside with some salt. Wrap each potato individually in foil. Pierce with a fork several times. Place the potatoes in the bowl of a slow cooker, cover and cook on high until the potatoes are very tender, 4 to 5 hours on high or 7 to 8 hours on low. (Can be done up to 4 days ahead)
Broccoli / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
Chives - Chop chives. (Can be done up to 3 days ahead)
Steak - Tenderize with a fork and season on both sides with salt (portion for the steak) and black pepper. Generous seasoning is the key to flavor in this simple seared steak, so feel free to add some more salt and black pepper if the amounts listed don't seem like enough.

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Make

Heat a skillet over medium-high heat. Add oil (portion for the steak) and then steak to heated pan. Cook steak, without moving it, until one side is well seared, ~5 minutes. Flip and cook on the other side for 4 minutes. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
Set steak aside and let rest, covered, for 5 minutes. Return skillet to heat.
To heated skillet, add oil (portion for the broccoli) and then broccoli, garlic and some salt. Saute until garlic is fragrant, ~1 minute. Pour stock over top and cover with a lid or foil. Steam broccoli until tender, ~5 minutes. Squeeze lemon juice over top.
Set aside half the cooked potatoes for tomorrow night. Prepare the remaining half for mashed potatoes by either 1) scraping the potato out of the peel and discarding the peel or 2) leaving the peel on and roughly chopping the potatoes into large pieces. If made ahead, reheat potatoes in in the microwave until steaming. Add butter, milk and salt (portion for the potatoes). Mash with a fork or potato masher until they reach your desired consistency (these are meant to be “rustic,” so we like some pieces of potato to remain), adding a splash more milk if needed.
Stir chives into potatoes and season to taste with some more salt.
Serve steak with broccoli and potatoes. Top potatoes with sour cream at the table and serve steak with steak sauce if you’d like. Enjoy!

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