Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
Sliced grilled steak on parmesan mashed potatoes with roasted broccoli on a white plate.

Steak with Parmesan Mashers

parmesan mashed potatoes

STARS

Grill tri-tip steak to your desired doneness and serve with yummy Parmesan mashed potatoes.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  30 minutes
Ingredients

Gremolata Tri-Tip Steak

  • 2 tablespoons Italian parsley
  • ½ teaspoon garlic 
  • 1 tablespoon canola oil 
  • 1 teaspoon salt 
  • 1 lemon, juiced
  • 4 6-ounce tri-tip steaks 

Parmesan Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • ½ cup heavy cream 
  • 2 tablespoons unsalted butter 
  • ¼ cup sour cream 
  • ½ cup shredded parmesan cheese

Roasted Chili Broccoli

  • 2 heads broccoli, cut into florets
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • 1 tablespoon olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Salsa Verde

  • ½ cup parsley
  • 1 lemon, sliced
  • 4 sprigs rosemary, leaves picked from the stems
  • 2 tablespoons capers, drained
  • 1 garlic clove, minced
  • 3 anchovies in oil
  • 1 shallot, chopped
  • ½ cup olive oil
  • Salt and pepper to taste

Serving

  • Grated parmesan
Directions
1
Combine parsley, garlic, canola oil, salt, pepper, and lemon juice in a blender and purée to make the gremolata. In a container with a lid, coat the steak with gremolata. Cover and place in the refrigerator overnight or for at least 4 hours. 
2
Preheat the oven to 375°F. 
3
In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the cream cheese, heavy cream, butter, sour cream and parmesan and season to taste. 
4
On a baking sheet, toss the broccoli with the garlic, chile flakes, oil, salt and pepper. Roast for 12-15 minutes, until crisp tender. 
5
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discarding excess marinade and grill for 2 to 3 minutes per side to sear. 
6
Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium, the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
7
Add all of the salsa verde ingredients except the oil to a blender and purée until smooth. With the motor running, drizzle in the oil to emulsify. Season with salt and pepper. 
8
To serve, divide the mashed potatoes between plates. Top with steak, roasted broccoli, and salsa verde. Sprinkle with grated parmesan. 

Steak with Parmesan Mashers

parmesan mashed potatoes

STARS

Grill tri-tip steak to your desired doneness and serve with yummy Parmesan mashed potatoes.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Gremolata Tri-Tip Steak

  • 2 tablespoons Italian parsley
  • ½ teaspoon garlic 
  • 1 tablespoon canola oil 
  • 1 teaspoon salt 
  • 1 lemon, juiced
  • 4 6-ounce tri-tip steaks 

Parmesan Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • ½ cup heavy cream 
  • 2 tablespoons unsalted butter 
  • ¼ cup sour cream 
  • ½ cup shredded parmesan cheese

Roasted Chili Broccoli

  • 2 heads broccoli, cut into florets
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • 1 tablespoon olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Salsa Verde

  • ½ cup parsley
  • 1 lemon, sliced
  • 4 sprigs rosemary, leaves picked from the stems
  • 2 tablespoons capers, drained
  • 1 garlic clove, minced
  • 3 anchovies in oil
  • 1 shallot, chopped
  • ½ cup olive oil
  • Salt and pepper to taste

Serving

  • Grated parmesan

Directions

1
Combine parsley, garlic, canola oil, salt, pepper, and lemon juice in a blender and purée to make the gremolata. In a container with a lid, coat the steak with gremolata. Cover and place in the refrigerator overnight or for at least 4 hours. 
2
Preheat the oven to 375°F. 
3
In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the cream cheese, heavy cream, butter, sour cream and parmesan and season to taste. 
4
On a baking sheet, toss the broccoli with the garlic, chile flakes, oil, salt and pepper. Roast for 12-15 minutes, until crisp tender. 
5
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discarding excess marinade and grill for 2 to 3 minutes per side to sear. 
6
Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium, the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
7
Add all of the salsa verde ingredients except the oil to a blender and purée until smooth. With the motor running, drizzle in the oil to emulsify. Season with salt and pepper. 
8
To serve, divide the mashed potatoes between plates. Top with steak, roasted broccoli, and salsa verde. Sprinkle with grated parmesan.