Garlic Butter Steak with Mashed Potatoes and Mixed Vegetables

Instructions

Step 1. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 2. While the potatoes cook, season the steaks with salt, black pepper, and garlic powder on both sides.

Step 3. Heat olive oil in a heavy skillet over medium-high heat until hot.

Step 4. Sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness.

Step 5. Reduce the heat to medium and add butter, minced garlic, parsley, and thyme to the skillet.

Step 6. Spoon the melted garlic butter over the steaks continuously for 1–2 minutes.

Step 7. Remove the steaks from the skillet and let them rest for 5–10 minutes.

Step 8. Add the peas to the potatoes during the last 2 minutes of cooking.

Step 9. Drain the potatoes and peas, then return them to the pot.

Step 10. Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy.

Step 11. Heat olive oil and butter in a skillet over medium heat for the vegetables.

Step 12. Add broccoli, asparagus, and carrots. Sauté for 5–7 minutes until tender-crisp.

Step 13. Season the vegetables with garlic powder, salt, and black pepper.

Step 14. Plate the mashed potatoes, mixed vegetables, and steak. Spoon any remaining garlic butter from the skillet over the steak before serving.

Storage and Reheating Tips

Store leftover steak, mashed potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days.

Reheat the steak gently in a skillet over low heat with a small amount of butter to prevent it from drying out.

Reheat the mashed potatoes with a splash of milk and stir until creamy.

Warm the vegetables in a skillet or microwave until heated through.

For best results, avoid overcooking the steak during reheating.

Cooked steak can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.