Recipe Background
With the last few hours of the year ticking by, it's time to send off the old with some grandeur! Some elegance! Some incredible flavors! New Year Steak & Potatoes is the dish for the occasion! The steak is beautifully pan-seared until a rosy, juicy medium-rare for a robust beefy taste. Better yet, the steak is served with deliciously creamy, cheesy mashed potatoes and refreshingly bright green peas. Doesn't that sound like a celebration all on its own? New Year Steak & Potatoes welcomes the new with a smile!
With the last few hours of the year ticking by, it's time to send off the old with some grandeur! Some elegance! Some incredible flavors! New Year Steak & Potatoes is the dish for the occasion! The steak is beautifully pan-seared until a rosy, juicy medium-rare for a robust beefy taste. Better yet, the steak is served with deliciously creamy, cheesy mashed potatoes and refreshingly bright green peas. Doesn't that sound like a celebration all on its own? New Year Steak & Potatoes welcomes the new with a smile!
Ingredients
- 1 1/4 pounds Yukon Gold potatoes cut into chunks
- water to taste
- kosher salt to taste
- 1 (1-pound) skirt steak cut in half
- freshly ground black pepper to taste
- 1/2 teaspoon seasoned salt
- 1 tablespoon vegetable oil
- 1/2 cup 2% milk
- 3 slices American cheese torn into pieces
- 2 tablespoons unsalted butter
- 2 scallions optional, thinly sliced, white and light green parts only
- 1 cup frozen peas
- steak sauce optional, to taste, store-bought or homemade, for serving
Directions
- In a medium saucepan, add the potatoes, enough of the water to just cover them, and the salt.
- Place the saucepan on the stovetop and bring the water to a boil.
- Reduce the heat to a simmer and simmer until the potatoes are fork-tender, about 12-15 minutes.
- Reserve 1/2 cup of the cooking liquid, draining the remainder.
- Add the potatoes back to the saucepan.
- Season the skirt steaks generously with the black pepper and the seasoned salt.
- In a large skillet over medium-high heat, add the vegetable oil.
- Add the steaks to the hot oil and cook until they are well-browned and reach an internal temperature of 130 degrees F for a medium-rare doneness, about 4 minutes per side.
- Transfer the steaks to a cutting board and allow them to rest until they reach 135 degrees F for medium-rare.
- In a small saucepan over medium heat, add the milk, the cheese, and the butter and cook, while stirring, until melted and smooth.
- Add the milk mixture to the potatoes and mash to combine. If the mashed potatoes seem too thick, add the reserved cooking liquid, a little at a time, and mash until it reaches the desired consistency. You may not need all or any of the reserved cooking liquid.
- Optionally, add the scallions the mashed potatoes and stir gently to combine.
- Taste the mashed potatoes for seasoning and add the salt and the black pepper, as needed.
- Cover the mashed potatoes and keep them warm.
- Cook the peas according to the package directions.
- Slice the steaks against the grain.
- Divide the steak slices and the mashed potatoes evenly among 4 serving plates.
- Top the steaks and mashed potatoes with the peas.
- Serve with the steak sauce.
×