Description
A delectable dish combining a perfectly seared steak with creamy mashed potatoes and sautéed asparagus, perfect for a weeknight or special occasion.
Ingredients
Scale
- 2 steaks (Ribeye, filet mignon, or sirloin)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
- 1 bunch of asparagus, trimmed
- Garlic powder (optional)
- Fresh herbs (parsley or thyme, optional)
Instructions
- Prepare the steaks: Season the steaks generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks to the hot pan and cook for about 4-5 minutes on each side for medium-rare. Use tongs to flip them for a perfect sear. Once cooked, let them rest for 5 minutes.
- Make the mashed potatoes: Boil the cubed potatoes in salted water until they are tender, about 15 minutes. Drain the potatoes but return them to the pot immediately. Mash with milk and butter until smooth and creamy. Season with salt and pepper to taste.
- Sauté the asparagus: In the same skillet, toss in the fresh asparagus, seasoned with salt, pepper, and garlic powder if desired. Sauté for about 3-4 minutes, until tender but still crisp.
- Plate and serve: Arrange the steak alongside a scoop of mashed potatoes with the sautéed asparagus leaning against them. Garnish with fresh herbs.
Notes
Feel free to prepare the mashed potatoes ahead of time. Leftovers can be stored in an airtight container for up to three days. For vegetarians, substitute steak with grilled portobello mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 90mg