Seared & Mashed Potatoes blueapron.com with Sautéed Carrots & Homemade Sauce

4 SERVINGS | 40–50 MINS

O LD IF YOU CHOSE A CUSTOMIZED OPTION, visit the Current tab in the Blue Apron app or B & Serve with Blue Apron wine that has this symbol at blueapron.com for ingredients (denoted with an icon) and instructions tailored to you.* S P I C Y blueapron.com/wine

Ingredients

2 10-oz New York 4 Steaks 2 cloves Garlic Strip Steaks

1 1/4 lbs Golden or 2 Scallions 3/4 lb Carrots Red Potatoes

1 Tbsp Light Brown 3 Tbsps 2 Tbsps Soy Glaze Sugar

2 Tbsps Vegetarian Worcestershire 1/4 cup Buttermilk 1/4 cup Sour Cream Sauce

2 Tbsps Red Wine

*Ingredients may be replaced and quantities may vary. 1 Prepare the ingredients & start the steak sauce 4 Cook the steaks • Fill a medium pot 3/4 of the way • Pat the steaks dry with paper up with salted water; cover and towels. Season with salt and heat to boiling on high. pepper on all sides. • Wash and dry the fresh produce. • In the same pan, heat • Medium dice the potatoes. 2 tablespoons of on medium-high until hot. • Peel the carrots and thinly slice on an angle. • Add the seasoned steaks. Cook, turning occasionally, 8 to • Peel and roughly chop 2 cloves 10 minutes for medium-rare, or of garlic. until browned and cooked to your desired degree of doneness.* • Thinly slice the scallions, separating the white bottoms and hollow • Leaving any browned bits (or fond) in the pan, transfer to a cutting green tops. board. Let rest at least 5 minutes. • In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, , sliced white bottoms of the scallions, and 2 tablespoons of warm water until the sugar has dissolved. Season CUSTOMIZED STEP 4 If you chose Strip Steaks with . - Follow the directions in Step 4, but cook the steaks 4 to 6 minutes per side for medium-rare, or until browned and cooked to your desired 2 Cook & mash the potatoes degree of doneness.* • Add the diced potatoes to the pot of boiling water. Cook 17 to 5 Finish the steak sauce 19 minutes, or until tender when pierced with a fork. • While the steaks rest, add the sauce (carefully, as the liquid • Turn off the heat. Drain may splatter) to the pan of thoroughly and return to the pot. reserved fond. Cook on medium- • Add the sour cream, high, stirring constantly and buttermilk, and 1 tablespoon scraping up any fond, 1 to of olive oil. Using a fork or 2 minutes, or until slightly potato masher, mash to your desired consistency. Taste, then season thickened. with salt and pepper if desired. • Turn off the heat. Taste, then • Cover to keep warm. season with salt and pepper if desired. 3 Cook the carrots • Meanwhile, in a large pan 6 Slice the steaks & serve your dish (nonstick, if you have one), heat • Find the lines of muscle (or 1 tablespoon of olive oil on grain) on the rested steaks; medium-high until hot. slice crosswise against the grain. • Add the sliced carrots; season • Serve the sliced steaks with the with salt and pepper. Cook, mashed potatoes and cooked stirring occasionally, 5 to carrots. Top the steaks with the 6 minutes, or until slightly finished steak sauce. Garnish softened. with the sliced green tops of • Add the chopped garlic. Cook, stirring frequently, 30 seconds to the scallions. Enjoy! 1 minute, or until softened. • Transfer to a bowl. Taste, then season with salt and pepper if desired. CUSTOMIZED STEP 6 If you chose Strip Steaks Cover with foil to keep warm. - Follow the directions in Step 6, but thinly slice the steaks. • Wipe out the pan.

*An instant-read thermometer should register 145°F.

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