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Recipe by Esther Deutsch

Butcher’s Cut with Broccoli Mashed Potatoes

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Butcher's Cut with Broccoli Mashed Potatoes
Meat Meat
Easy Easy
2 Servings
Allergens

No Allergens specified

1 Hour, 40 Minutes
Diets
- Gluten Free

Serves two as a main dish, or four to six as an appetizer.

Ingredients

For the Steak

  • 1 pound hanger steak

  • 5 tablespoons oil, divided

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

Broccoli Mashed Potatoes

  • 4 red-skinned or Idaho potatoes, peeled and diced into 1-inch cubes

  • 12-15 ounces broccoli florets

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 4 tablespoons oil

  • 1 and 1/2 teaspoons kosher or Tuscanini Sea Salt

  • freshly ground black pepper

  • Manischewitz Chicken Broth or other chicken stock, as needed

  • non-dairy sour cream, such as Tofutti (optional)

Directions

Prepare the Broccoli Mash

1.

Preheat oven to 350 degrees Fahrenheit. Place potatoes, broccoli, garlic, oil, salt, and pepper in a baking pan. Cover and bake for at least one and a half hours, until potatoes and broccoli are soft

2.

Mash the vegetables; add chicken stock, a little at a time, to achieve desired consistency. Season with additional salt and pepper if needed.

3.

If you prefer additional creaminess, add desired amount of Tofutti sour cream and combine well with potatoes. Serve warm with slices of hanger steak.

Prepare the Broccoli Mash

Baking the potatoes and broccoli in the oven, rather than cooking them in water, yields a huge flavor difference. Water drains the flavor, while steaming them au naturel in the oven maintains the crispiness of the potatoes and retains the flavor and vitamins in the broccoli.

Prepare the Steak

1.

While the broccoli and potatoes are cooking, prepare the hanger steak.

2.

Rub steak with two tablespoons oil, garlic, and pepper.

3.

In a large heavy skillet, heat the remaining oil on medium-high heat until hot. Sear for four minutes on either side for medium-rare and six minutes per side for medium. Transfer steak to a plate and allow to rest for eight minutes.

4.

Slice to desired thickness against the grain. Serve small individual pieces as an appetizer, or plate as a main dish.

Recipe tags

beef broccoli color complete meal ideas cruciferous vegetables gluten free kosher for passover low carb mashed potatoes Pesach protein Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah savory savory appetizers steak Succos Succot sukkot yom tov mains yom tov meats
Butcher's Cut with Broccoli Mashed Potatoes

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Shana Dansky
Shana Dansky
7 years ago

Stake with Broccoli Potato Mash Hi,
when making this dish can you recommend a sauce to go with it?

Thank you

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