Pan-Seared Steakwith rustic mashed potatoes / garlic broccoli
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.
- 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
- 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
- Broccoli - 12 oz, florets
- Garlic - 4 cloves, sliced
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup
- Lemon juice - 1 tsp
- 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.
- 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!
This meal has 36 reviews
Made the mashes potatoes the old fashioned way, but this meal hit the spot! Delicious.
Did Costco roasted potatoes and added Hawaiian ono seasoning. The broccoli was great
Broccoli was a hit. Steak timings way off for me. Did microwave “jacket potatoes” instead - easier and tasty!
Instructions for potatoes were overly complicated. Boiling potatoes made so much more sense.
Feels wrong to rate this because we changed so much, but it was delicious. Used tuna instead of steak, steamed the potatoes, and added miso-lime butter.
did not love the potatoes. broccoli was delish.