Dinner Friday

Steak With Potato-Parsnip Mash

Serves 4
Hands-On Time: 10m
Total Time: 35m

Ingredients

• 1 pound Yukon gold potatoes, cut into 2-inch pieces
• 1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
• kosher salt and black pepper
• 1/2 cup whole milk
• 2 tablespoons butter
• 2 scallions, thinly sliced
• 1 tablespoon olive oil
• 1 1/2 pounds sirloin steak (1 inch thick)

Directions

1. Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1⁄2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.

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I decided that the potatoes needed a little gravy, so after cooking the steak I deglazed the skillet with 1/2 c. merlot, 1 cup chicken broth, and two tablespoons cornstarch (or as needed to thicken) it was great! The "mash" was awesome, and we all voted to eat it again. Miah can be quoted as saying "It's just too good!"