Hearty Steak Dinner with Mashed Potatoes and Steamed Broccoli
Ingredients:
For the Steak:
2 steaks (such as ribeye, sirloin, or filet mignon)
1 tbsp olive oil
Salt and freshly cracked black pepper
2 tbsp butter
2 cloves garlic, smashed
Fresh herbs (such as rosemary or thyme)
For the Mashed Potatoes:
2 pounds Yukon Gold or Russet potatoes, peeled and cubed
1/2 cup heavy cream or milk
1/4 cup butter
Salt and freshly cracked black pepper
Fresh parsley, finely chopped (for garnish)
For the Steamed Broccoli:
1 large bunch of broccoli, cut into florets
Salt, to taste
1 tbsp olive oil or butter (optional)
Instructions:
Prepare the Steak:
Take the steaks out of the fridge about 30 minutes before cooking to bring them to room temperature.
Heat olive oil in a skillet (preferably cast iron) over medium-high heat until hot.
Season the steaks generously with salt and pepper.
Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness.
In the last minute of cooking, add butter, garlic, and fresh herbs to the pan. Spoon the melted butter over the steaks as they cook for added richness and flavor.
Let the steak rest for 5-10 minutes before slicing.
Make the Mashed Potatoes:
Bring a large pot of salted water to a boil and add the cubed potatoes. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Mash them until smooth and fluffy.
Stir in butter, heavy cream (or milk), salt, and pepper to taste. Continue mashing until you reach your desired consistency.
Garnish with finely chopped parsley for a fresh, vibrant touch.
Steam the Broccoli:
Bring a pot of water to a boil and place the broccoli florets in a steamer basket or colander over the boiling water. Cover and steam for 4-5 minutes, or until the broccoli is tender but still bright green.
Toss with a little olive oil or butter, and season with salt to taste.
Plate the Meal:
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