Name: Garlic mashed potatoes and steak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, peeled and chopped into 1-inch pieces; 2 cloves garlic, minced; 1 tbsp salted butter; 2 tbsp 2% milk; 6 oz beef top sirloin steak, 1-inch-thick, patted dry; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 2/3 cups water

Ingredients

9 items

5 oz Yukon Gold potatoes, peeled and chopped into 1-inch pieces
2 cloves garlic, minced
1 tbsp salted butter
2 tbsp 2% milk
6 oz beef top sirloin steak, 1-inch-thick, patted dry
1 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 2/3 cups water

Instructions

Prep 15 min · Cook 10 min

Place the potatoes and minced garlic in a small pot and cover with the water and half the salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender when pierced with a fork, about 12 to 15 minutes.
While potatoes simmer, season the steak with the remaining salt and half the black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the steak and cook for about 3 to 4 minutes per side for medium-rare, or slightly less if the steak is thinner than 1 inch. Remove from the pan and let rest for 5 minutes. Done when reaches 130 to 135°F on an instant-read thermometer.
Drain the potatoes and garlic well and return them to the pot. Add the butter and milk. Mash with a potato masher until smooth and creamy. Taste and add another pinch of salt if needed.
Slice the rested steak against the grain. Spoon the garlic mashed potatoes onto a plate beside the steak and pour any accumulated juices from the resting board over the meat. Finish the potatoes with the remaining cracks of black pepper.

Nutrition

Ingredients

Instructions

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