Classic Steak with Mashed Potatoes and Steamed Vegetables: A Simple, Hearty Feast

Serving: This dish is delicious on its own, but you can add a side salad or a glass of red wine to elevate the experience.
Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking. Mashed potatoes can also be stored in the fridge for up to 3 days. To reheat, add a splash of milk or butter to restore creaminess.
Variants:

Gravy: For added richness, prepare a simple brown gravy to pour over the mashed potatoes and steak.
Vegetarian Version: Substitute the steak with a plant-based protein, like a veggie burger or grilled portobello mushrooms, for a vegetarian option.
Garlic Mashed Potatoes: For extra flavor, add minced garlic to the mashed potatoes while cooking, or sauté garlic in butter before mixing it into the potatoes.
FAQ:
Q: What’s the best way to cook steak to ensure it’s tender?
A: To ensure tender steak, make sure you let the steak rest after cooking to allow the juices to redistribute. You can also choose a well-marbled cut like ribeye for a more tender result.

Q: Can I use other vegetables instead of broccoli, cauliflower, and carrots?
A: Absolutely! You can use any vegetables you prefer, such as green beans, asparagus, or zucchini. Just steam them until tender for the best result.

Q: How do I know when my steak is done?
A: You can use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done. Alternatively, you can use the “touch test” to gauge the doneness.