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Ingredients
Parmesan Mashed Potatoes
- 1 lb Yukon Gold potatoes, peeled if desired and cut into 1-inch pieces
- 2 tbsp unsalted butter
- 1/4 cup whole milk, warmed
- 1/4 cup finely grated Parmesan
- 1/2 tsp kosher salt, plus more for the cooking water
- to taste freshly ground black pepper, to taste
Steak
- 12 oz sirloin steak, cut into approximately 1-inch cubes
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral high-heat oil
- 2 tbsp unsalted butter
- 3 cloves garlic cloves, finely minced
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
Instructions
Place potatoes in a saucepan and cover with cold water by approximately 1 inch. Season the water generously with salt.
Bring to a boil, reduce to a steady simmer and cook 12-15 minutes, until the potatoes are completely fork-tender.
14 minDrain well and return the potatoes to the warm saucepan for about 1 minute to allow excess moisture to evaporate.
Mash with butter, warm milk and Parmesan. Season with salt and black pepper. Cover and keep warm.
Pat the steak pieces very dry with paper towels. Season with salt and black pepper.
Heat a heavy skillet, preferably cast iron, over medium-high to high heat until hot.
Add oil.
Add steak in a single uncrowded layer. Sear without moving for approximately 1 1/2-2 minutes.
2 minTurn the steak pieces and cook another 1-2 minutes, depending on preferred doneness.
1 minReduce heat to medium-low.
Add butter, garlic and thyme.
Toss the steak through the foaming garlic butter for approximately 30-60 seconds. Do not allow the garlic to burn.
0 minRemove from heat and toss with parsley.
Divide Parmesan mashed potatoes between two plates.
Spoon steak bites and garlic butter over the potatoes and serve immediately.
Nutrition per serving
620
Calories
42g
Protein
38g
Carbs
32g
Fat
Chef's Notes & Storage
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