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An easy-to-make sauce adds sweet, savory, and tangy flavor to these pan-seared steaks. To round them out, we’re serving two simple sides: roasted carrots and Yukon Gold potatoes mashed with cheddar.

Ethan Mick

with Steak Sauce & Roasted Carrots

Steaks & Cheesy Mashed Potatoes

Carrots

Butter

Ketchup

Red Wine Vinegar

Soy Glaze

Yukon Gold Potatoes

Garlic

Steaks

Light Brown Sugar

Orange Or White Cheddar Cheese

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the **carrots**; quarter lengthwise, then halve crosswise. Large dice the **potatoes**. Grate the **cheese** on the large side of a box grater. Peel and roughly chop the **garlic**. In a bowl, whisk together the **soy glaze**, **vinegar**, **sugar**, **ketchup**, and **¼ cup of warm water**.

Prepare the ingredients & start the steak sauce:

Place the **sliced carrots** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the carrots:

While the carrots roast, add the **diced potatoes** to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **grated cheese** and **butter**. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:

While the potatoes cook, pat the **steaks** dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

Cook the steaks:

While the steaks rest, add the **chopped garlic** to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **steak sauce** (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Turn off the heat and season with salt and pepper to taste.

Finish the steak sauce:

Find the lines of muscle (or grain) on the **rested steaks**; thinly slice crosswise against the grain. Serve the sliced steaks with the **mashed potatoes** and **roasted carrots**. Top the steaks with the **finished steak sauce**. Enjoy!