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Serves two as a main dish, or four to six as an appetizer.
1 pound hanger steak
5 tablespoons oil, divided
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
fresh cracked Gefen Black Pepper
4 red-skinned or Idaho potatoes, peeled and diced into 1-inch cubes
12-15 ounces broccoli florets
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
4 tablespoons oil
1 and 1/2 teaspoons kosher or Tuscanini Sea Salt
freshly ground black pepper
Manischewitz Chicken Broth or other chicken stock, as needed
non-dairy sour cream, such as Tofutti (optional)
Preheat oven to 350 degrees Fahrenheit. Place potatoes, broccoli, garlic, oil, salt, and pepper in a baking pan. Cover and bake for at least one and a half hours, until potatoes and broccoli are soft
Mash the vegetables; add chicken stock, a little at a time, to achieve desired consistency. Season with additional salt and pepper if needed.
If you prefer additional creaminess, add desired amount of Tofutti sour cream and combine well with potatoes. Serve warm with slices of hanger steak.
Baking the potatoes and broccoli in the oven, rather than cooking them in water, yields a huge flavor difference. Water drains the flavor, while steaming them au naturel in the oven maintains the crispiness of the potatoes and retains the flavor and vitamins in the broccoli.
While the broccoli and potatoes are cooking, prepare the hanger steak.
Rub steak with two tablespoons oil, garlic, and pepper.
In a large heavy skillet, heat the remaining oil on medium-high heat until hot. Sear for four minutes on either side for medium-rare and six minutes per side for medium. Transfer steak to a plate and allow to rest for eight minutes.
Slice to desired thickness against the grain. Serve small individual pieces as an appetizer, or plate as a main dish.
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Stake with Broccoli Potato Mash Hi,
when making this dish can you recommend a sauce to go with it?
Thank you