Gentl & Hyers
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Drain carrots. Using a fork, mash with butter and ¼ teaspoon of salt.

Step 4

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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