Grilled Steak with Creamy Mashed Potatoes and Buttered Vegetables
This classic steak dinner brings together juicy grilled beef, creamy mashed potatoes, and bright vegetables for a meal that feels restaurant-worthy but stays easy enough for a home cook. The steak gets a simple seasoning blend and a quick sear on the grill, while the potatoes are whipped with butter and milk until smooth. A fast pan toss keeps the broccoli and carrots tender-crisp and glossy.
Recipe at a glance
Yield: 2 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
- 2 steaks, about 8 ounces each and 1 inch thick, such as sirloin, ribeye, or strip
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more for the potatoes
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon unsalted butter, for finishing the steak
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 3 tablespoons unsalted butter, softened
- 1/4 cup warm whole milk, plus 1 to 2 tablespoons more if needed
- Salt and pepper, to taste
- 1 cup broccoli florets
- 1 cup carrot coins, sliced about 1/4 inch thick
- 1 tablespoon water
- 1 tablespoon butter, for the vegetables
- 1 teaspoon lemon juice, optional
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 12 to 15 minutes, until very tender when pierced with a fork. Drain well and return to the warm pot.
- While the potatoes cook, pat the steaks dry. Rub them all over with olive oil, salt, pepper, and garlic powder. Let them sit at room temperature while you finish the potatoes and vegetables.
- To make the mashed potatoes, add the softened butter and warm milk to the drained potatoes. Mash until smooth and creamy, adding a little more milk if you want a softer texture. Season with salt and pepper to taste. Cover and keep warm.
- Cook the vegetables in a large skillet over medium heat. Add the broccoli, carrots, and water. Cover and cook for 3 to 4 minutes, just until the vegetables are almost tender. Uncover, add the butter, and toss until the vegetables are bright and lightly coated. Finish with lemon juice if you like.
- Preheat a grill or grill pan over medium-high heat. Grill the steaks for 4 to 5 minutes per side for medium-rare, or 5 to 7 minutes per side for medium, depending on thickness. For the best results, use an instant-read thermometer and pull the steaks at 125 to 130°F for medium-rare or 135 to 140°F for medium.
- Move the steaks to a plate and dot with the remaining tablespoon of butter. Rest for 5 to 10 minutes so the juices settle back into the meat.
- Slice the steak against the grain. Spoon mashed potatoes onto each plate, add the vegetables, and top or arrange the steak alongside for a balanced dinner plate.
Helpful tips
For the creamiest potatoes, keep the milk warm so the mash stays fluffy instead of gluey. If you prefer a richer flavor, swap half the milk for a splash of half-and-half. For a simpler weeknight version, use frozen broccoli florets and carrot coins and cook them straight from frozen in the skillet with a little extra water.
Serving ideas
This dinner pairs well with a simple green salad, sautéed mushrooms, or a spoonful of horseradish sauce on the side. If you want extra color, add chopped parsley over the steak and potatoes just before serving.
Storage and reheating
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a low oven or in a skillet over low heat so it does not overcook. Warm the mashed potatoes with a splash of milk, stirring until smooth. Reheat the vegetables in a skillet over medium-low heat with a teaspoon of butter or water.
