Steak with Creamy Mashed Potatoes and Roasted Veggies
A classic dish that combines perfectly cooked steak with creamy mashed potatoes and vibrant roasted vegetables, making it the ultimate comfort food.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 lean steak (such as sirloin or flank)
- 2 cups mashed potatoes (Yukon Gold recommended)
- 2 cups assorted vegetables (bell peppers, carrots, broccoli)
- 1/4 cup chimichurri sauce
- 1 lemon (for juice)
- Salt and pepper to taste
- Olive oil
Instructions
- Prep the veggies: Preheat your oven to 425°F (220°C). Wash and chop vegetables, toss with olive oil, salt, and pepper.
- Get the veggies roasting: Arrange on a baking sheet and roast for 20-25 minutes.
- Prepare the steak: Take it out of the fridge for 30 minutes before cooking. Season with salt and pepper.
- Sear the steak: Heat oil in a skillet and sear each side for about 3-4 minutes for medium-rare.
- Add the finishing touch: Let the steak rest for at least 5 minutes before slicing.
- Make the creamy mashed potatoes: Boil peeled, chopped potatoes until fork-tender, then mash with butter and cream.
- Finish the veggies: Stir them once they are roasted; they should be caramelized and tender.
- Plate it all up: Serve the steak with mashed potatoes and roasted veggies, drizzling chimichurri sauce over the steak.
Notes
For added flavor, consider marinating the steak or adding roasted garlic to the mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg
Keywords: steak, mashed potatoes, roasted vegetables, comfort food, dinner