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Celebrate the new year with a succulent, medium-rare steak paired with creamy mashed potatoes and bright green peas.
With the last few hours of the year ticking by, it's time to send off the old with some grandeur! Some elegance! Some incredible flavors! New Year Steak & Potatoes is the dish for the occasion! The steak is beautifully pan-seared until a rosy, juicy medium-rare for a robust beefy taste. Better yet, the steak is served with deliciously creamy, cheesy mashed potatoes and refreshingly bright green peas. Doesn't that sound like a celebration all on its own? New Year Steak & Potatoes welcomes the new with a smile!
Ingredients
- 1 1/4 pounds Yukon Gold potatoes cut into chunks
- water to taste
- kosher salt to taste
- 1 (1-pound) skirt steak cut in half
- freshly ground black pepper to taste
- 1/2 teaspoon seasoned salt
- 1 tablespoon vegetable oil
- 1/2 cup 2% milk
- 3 slices American cheese torn into pieces
- 2 tablespoons unsalted butter
- 2 scallions optional, thinly sliced, white and light green parts only
- 1 cup frozen peas
- steak sauce optional, to taste, store-bought or homemade, for serving
Directions
- In a medium saucepan, add the potatoes, enough of the water to just cover them, and the salt.
- Place the saucepan on the stovetop and bring the water to a boil.
- Reduce the heat to a simmer and simmer until the potatoes are fork-tender, about 12-15 minutes.
- Reserve 1/2 cup of the cooking liquid, draining the remainder.
- Add the potatoes back to the saucepan.
- Season the skirt steaks generously with the black pepper and the seasoned salt.
- In a large skillet over medium-high heat, add the vegetable oil.
- Add the steaks to the hot oil and cook until they are well-browned and reach an internal temperature of 130 degrees F for a medium-rare doneness, about 4 minutes per side.
- Transfer the steaks to a cutting board and allow them to rest until they reach 135 degrees F for medium-rare.
- In a small saucepan over medium heat, add the milk, the cheese, and the butter and cook, while stirring, until melted and smooth.
- Add the milk mixture to the potatoes and mash to combine. If the mashed potatoes seem too thick, add the reserved cooking liquid, a little at a time, and mash until it reaches the desired consistency. You may not need all or any of the reserved cooking liquid.
- Optionally, add the scallions the mashed potatoes and stir gently to combine.
- Taste the mashed potatoes for seasoning and add the salt and the black pepper, as needed.
- Cover the mashed potatoes and keep them warm.
- Cook the peas according to the package directions.
- Slice the steaks against the grain.
- Divide the steak slices and the mashed potatoes evenly among 4 serving plates.
- Top the steaks and mashed potatoes with the peas.
- Serve with the steak sauce.
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