Serves two as a main dish, or four to six as an appetizer.
Butcher's Cut with Broccoli Mashed Potatoes
Recipe By Esther Deutsch
- Cook & Prep: 1 h 40 m
- Serving: 2
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No Allergens
Ingredients (12)
Broccoli Mashed Potatoes
For the Steak
Start Cooking
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.
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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
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Mash the vegetables; add chicken stock, a little at a time, to achieve desired consistency. Season with additional salt and pepper if needed.
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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 Steak
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While the broccoli and potatoes are cooking, prepare the hanger steak.
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Rub steak with two tablespoons oil, garlic, and pepper.
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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.
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Slice to desired thickness against the grain. Serve small individual pieces as an appetizer, or plate as a main dish.
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Butcher's Cut with Broccoli Mashed Potatoes
Stake with Broccoli Potato Mash
Hi, when making this dish can you recommend a sauce to go with it? Thank you
Please
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-
Butcher's Cut with Broccoli Mashed Potatoes
Stake with Broccoli Potato Mash
Hi, when making this dish can you recommend a sauce to go with it? Thank you
