Seared Steak with Mashed Potatoes and Red Wine Sauce
A quick and satisfying steak dinner with creamy mashed potatoes and a rich red wine pan sauce, topped with fresh microgreens and tangy pickled vegetables.
- Total time
- 25 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 lb beef steak (such as ribeye or sirloin)
- 1 lb potatoes, peeled and cubed
- ½ cup red wine
- 2 tbsp butter
- ¼ cup milk
- 1 to taste salt and pepper
Instructions
- 1
Place the 1 lb cubed potatoes in a pot, cover with salted water, and boil until fork-tender, about 15 minutes.
- 2
While potatoes cook, pat the 1 lb steak dry and season generously with salt and pepper on both sides.
- 3
Heat a skillet over high heat, add the steak, and sear for 3-4 minutes per side for medium-rare, until a brown crust forms.
- 4
Remove the steak and rest it on a plate. Pour the 0.5 cup red wine into the hot skillet, scraping up browned bits, and simmer until reduced by half, about 2 minutes.
- 5
Drain the potatoes, mash with the 2 tbsp butter and 0.25 cup milk, and season with salt. Serve the steak with mashed potatoes, drizzle with the red wine sauce, and top with microgreens and pickled vegetables if desired.
Tools you’ll need
- Large pot
- Skillet
- Potato masher
- Knife
- Cutting board
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