Steak & Mushroom Mashed Potato Bowls

Ingredients

• 2 lb lb Yukon Gold potatoes, cut into chunks
• 3 tbsp tbsp Unsalted butter
• 1/2 cup cup Warm whole milk
• 1/2 tsp tsp Kosher salt
• to taste pinch Black pepper
• 1 1/2 lb lb Sirloin steak
• 1 tsp tsp Kosher salt for steak
• 1/2 tsp tsp Black pepper for steak
• 1 tbsp tbsp Neutral high-heat oil
• 1 tbsp tbsp Unsalted butter for gravy
• 12 oz oz Cremini mushrooms, sliced
• 1 medium whole Yellow onion, thinly sliced
• 2 clove Garlic cloves, minced
• 1 tbsp tbsp All-purpose flour
• 1 1/2 cups cup Low-sodium beef broth
• 1 tsp tsp Worcestershire sauce
• 1 tsp tsp Fresh thyme leaves
• to taste pinch Salt and black pepper, to taste
• 1 tbsp tbsp Fresh parsley, chopped

Instructions

1. Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and simmer until completely tender, approximately 15 minutes.
2. Drain well. Mash with butter and warm milk. Season with salt and black pepper.
3. Pat steak dry and season with salt and pepper. Heat a heavy skillet over medium-high heat. Add oil. Sear steak to desired doneness.
4. Transfer to a cutting board and rest at least 5-10 minutes.
5. Reduce skillet heat to medium. Add butter and mushrooms. Cook until mushrooms develop deep golden browning.
6. Add onion. Cook approximately 4-5 minutes until softened. Add garlic and cook 30 seconds.
7. Sprinkle flour over the mushroom mixture. Stir and cook approximately 1 minute. Slowly add beef broth while stirring.
8. Add Worcestershire and thyme. Simmer approximately 4-6 minutes until gravy lightly thickens. Taste and adjust seasoning.
9. Slice steak thinly against the grain. Divide mashed potatoes between four bowls. Add sliced steak.
10. Spoon mushroom-onion gravy over and around the steak. Finish with parsley.

Nutrition

Chef's Notes

Resting the steak before slicing preserves its juices. For the best browning, do not crowd the mushrooms. Food safety: Rest steak 5-10 minutes before slicing; cook to desired doneness.

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