Steak with Cheesy Mashed Potatoes and Broccoli
Ingredients:
For the Steak:
2 ribeye or sirloin steaks (1-inch thick)
Salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter
1 garlic clove, smashed
Fresh thyme or rosemary sprigs (optional)
For the Cheesy Mashed Potatoes:
4 large russet potatoes, peeled and cubed
4 tbsp unsalted butter
1/2 cup milk or cream (warm)
1 cup shredded cheddar cheese
Salt and pepper to taste
For the Cheesy Broccoli:
2 cups broccoli florets
1/2 cup shredded cheddar cheese
Salt and pepper to taste
1 tbsp olive oil or butter
Instructions:
Prepare the Mashed Potatoes:
Boil potatoes until fork-tender (15–20 minutes). Drain and mash with butter, warm milk, salt, and pepper. Fold in shredded cheese and mix until melted and creamy.
Cook the Broccoli:
Steam or sauté broccoli with a bit of olive oil or butter until tender (4–5 minutes). Season with salt and pepper. Sprinkle cheese over the top while hot so it melts.
Cook the Steak:
Pat steaks dry and season with salt and pepper. Heat oil in a skillet over high heat. Sear steaks 3–4 minutes per side for medium-rare. During the last minute, add butter, garlic, and herbs to the pan. Baste the steaks with the melted butter. Rest for 5 minutes before serving.
Assemble the Plate:
Place a serving of mashed potatoes, broccoli, and the steak on a plate. Top steak with a dollop of butter and garnish with herbs if desired.