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Pan-Seared Steak
with rustic mashed sweet potatoes / garlic broccoli

Active: 35 min Total: 4 hr 35 min
Sometimes a classic steak dinner just hits the spot, so this one is classic all the way with rustic mashed sweet 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.


Pan-Seared Black Pepper Steak:
  • Steak, sirloin, flank or hanger - 1 lb
  • Salt - 2 tsp
  • Black pepper - 2 tsp
  • Oil, cooking - 1 Tbsp
Rustic Mashed Sweet Potatoes:
  • Sweet potatoes, medium - 4
  • Oil, olive - 2 Tbsp
  • Chives - 1 Tbsp , chopped
  • Butter - 2 Tbsp
  • Stock, any type - 3 Tbsp
  • Salt - 1/2 tsp
Garlic Broccoli:
  • Broccoli - 12 oz , florets
  • Garlic - 4 cloves , sliced
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup
  • Lemon juice - 1 tsp


  1. 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)
  2. Broccoli / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Chives - Chop chives. (Can be done up to 3 days ahead)
  4. 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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  1. 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.
  2. Set steak aside and let rest, covered, for 5 minutes. Return skillet to heat.
  3. 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 (portion for the broccoli) over top and cover with a lid or foil. Steam broccoli until tender, ~5 minutes. Squeeze lemon juice over top.
  4. Set aside half the cooked potatoes for tomorrow night. Scoop out the insides of the remaining potatoes and discard the peels. If made ahead, reheat potato in in the microwave until steaming. Add butter, stock 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 large pieces of potato to remain), adding a splash more stock if needed.
  5. Stir chives into potatoes and season to taste with some more salt.
  6. Serve steak with broccoli and potatoes. Top potatoes with some more butter at the table. Enjoy!



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