Steak and mashed potatoes is a classic combination—and for good reason. It’s comforting, flavorful, and always a crowd pleaser. Our healthier upgrade cuts down on the carbs, but still tastes as amazing and indulgent as the original. Instead of potatoes, you mash soft, sweet carrots into a fluffy, buttery side dish. The whole meal is topped with a homemade chimichurri sauce—a quick blend of herbs, garlic, and olive oil—that adds a bright, punchy flavor to the meal. You could even wrap the whole thing in a soft corn tortilla and call it taco night.
1 pound carrots, peeled and chopped
2 teaspoons lemon zest and 2 teaspoons fresh lemon juice
¼ cup firmly packed parsley leaves
¼ cup firmly packed cilantro leaves
½ teaspoon black pepper
1 garlic clove, smashed
5 tablespoons extra-virgin olive oil, divided
1¼ teaspoons kosher salt, divided
1½ ounces (3 Tbsp.) unsalted butter
1 pound hanger steak
Sat fat 12g
How to Make It
Cover carrots with water in a large skillet. Bring to a boil over high; reduce heat to medium-high, cover and cook until carrots are tender, about 15 minutes.
Meanwhile, combine lemon zest, lemon juice, parsley, cilantro, pepper, garlic, ¼ cup of the oil, and ¼ teaspoon of the salt in a food processor (or mortar and pestle). Pulse (or grind) until pureed.
Drain carrots. Using a fork, mash with butter and ¼ teaspoon of salt.
Season steak with remaining salt. Heat remaining oil in a large skillet over high. Add steak; cook about 3 minutes per side for medium-rare. Let rest on a cutting board 5 minutes before slicing against the grain. Serve with carrots and parsley-cilantro puree.
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