Steak with Mashed Potatoes, Corn & Green Beans

Instructions

Step 1 Bring a pot of salted water to a boil and add the cubed potatoes. Cook for 12–15 minutes or until fork-tender. /n
Step 2 Drain the potatoes and mash them with butter, milk or cream, garlic powder, salt, and pepper until smooth and creamy. Set aside and keep warm. /n
Step 3 Season the steak generously with salt and black pepper on both sides. /n
Step 4 Heat olive oil in a skillet over medium-high heat and sear the steak for about 3–4 minutes per side, or until your preferred doneness is reached. Remove from the pan and let it rest for 5 minutes. /n
Step 5 In the same pan, pour in the beef broth and stir to loosen the browned bits. Mix cornstarch with a tablespoon of water and add it to the pan to thicken the gravy. Simmer for 2–3 minutes. /n
Step 6 Steam or sauté the green beans for about 4–5 minutes until tender but still vibrant. Warm the corn in a small pan or microwave until heated through. /n
Step 7 Slice the rested steak against the grain into thick strips. /n
Step 8 Serve the steak alongside mashed potatoes topped with gravy, corn, and green beans. Garnish with chopped parsley if desired.

Storage and Reheating Tips

Store leftover steak and sides in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or briefly in the microwave to avoid overcooking. Mashed potatoes can be reheated with a splash of milk to restore creaminess, while vegetables can be warmed in a skillet or microwave until heated through.