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sliced grilled steak with corn and truffled mashed potatoes on a black square dinner plate

Steak with Corn & Truffle Mash

roasted fennel, marinated tomato relish

STARS

You can't go wrong with a nicely grilled steak and truffle mashed potatoes! Grill fillets to perfection, then serve them with creamy mashed potatoes laced with truffle oil. Roast corn and toss it with sweet roasted fennel and fresh parsley, plus a marinated tomato and onion salad on the side.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Truffle Mashed Potatoes

  • 4 large Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • 1/2 cup heavy cream 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon truffle oil 
  • ¼ cup sour cream 
  • Salt and pepper to taste

Roasted Corn & Fennel

  • 2 cups corn kernels
  • 1 fennel bulb, sliced thinly
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, to tate
  • 1/4 teaspoon pepper

Steak

  • 4 8-ounce tri-tip steaks

Onion-Tomato Vinaigrette

  • 1 8-ounce jar roasted tomatoes, drained and chopped
  • 1 cup cherry tomatoes, halved
  • 1 yellow onion, diced
  • 1 cup parsley, chopped
  • 1 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
Directions
1
Preheat the oven to 450°F
2
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 potatoes and return to the pot. Mash with a potato masher. Quickly fold in the cream cheese, heavy cream, butter, truffle oil and sour cream and season to taste. 
3
On a baking sheet, toss the corn, fennel, oil, salt and pepper. Roast for 10-15 minutes, until softened.
4
Preheat the grill or a large skillet over high heat. Pat the steaks dry and season liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
5
Transfer the grilled steaks to a cutting board, let rest for 5-10 minutes, then slice against the grain.
6
Combine all of the vinaigrette ingredients in a bowl and season to taste.
7
Divide the mashed potatoes between plates. Top with steak, roasted corn and fennel and tomato vinaigrette.

Steak with Corn & Truffle Mash

roasted fennel, marinated tomato relish

STARS

You can't go wrong with a nicely grilled steak and truffle mashed potatoes! Grill fillets to perfection, then serve them with creamy mashed potatoes laced with truffle oil. Roast corn and toss it with sweet roasted fennel and fresh parsley, plus a marinated tomato and onion salad on the side.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Truffle Mashed Potatoes

  • 4 large Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • 1/2 cup heavy cream 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon truffle oil 
  • ¼ cup sour cream 
  • Salt and pepper to taste

Roasted Corn & Fennel

  • 2 cups corn kernels
  • 1 fennel bulb, sliced thinly
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, to tate
  • 1/4 teaspoon pepper

Steak

  • 4 8-ounce tri-tip steaks

Onion-Tomato Vinaigrette

  • 1 8-ounce jar roasted tomatoes, drained and chopped
  • 1 cup cherry tomatoes, halved
  • 1 yellow onion, diced
  • 1 cup parsley, chopped
  • 1 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste

Directions

1
Preheat the oven to 450°F
2
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 potatoes and return to the pot. Mash with a potato masher. Quickly fold in the cream cheese, heavy cream, butter, truffle oil and sour cream and season to taste. 
3
On a baking sheet, toss the corn, fennel, oil, salt and pepper. Roast for 10-15 minutes, until softened.
4
Preheat the grill or a large skillet over high heat. Pat the steaks dry and season liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
5
Transfer the grilled steaks to a cutting board, let rest for 5-10 minutes, then slice against the grain.
6
Combine all of the vinaigrette ingredients in a bowl and season to taste.
7
Divide the mashed potatoes between plates. Top with steak, roasted corn and fennel and tomato vinaigrette.