Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Credit: Gentl & Hyers

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

455 calories; fat 36g; saturated fat 12g; cholesterol 101mg; sodium 768mg; protein 27g; carbohydrates 7g; sugars 3g; fiber 2g; iron 3mg; calcium 40mg.
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