Grilled Beef Steak Mashed Potatoes
There are some meals that just feel like a proper, satisfying dinner, and for me, a perfectly grilled beef steak with a generous serving of creamy mashed potatoes is right at the top of that list. It’s the kind of meal that signals the end of a long week or marks a special, quiet evening at home. The magic is in the contrast: the rich, charred flavour of the beef against the smooth, buttery comfort of the potatoes. Friends always ask me for this recipe after trying it at dinner parties, and I’m always delighted to share it.
What we’re creating here isn’t just a steak and some mash; it’s a complete experience. We’ll get a beautiful, deep-brown crust on our steak while keeping the inside tender and incredibly juicy. The secret is in high heat and careful timing. And the mashed potatoes? They are a world away from the lumpy, bland mash of school dinners. We’re talking fluffy, rich, and infused with a gentle warmth from garlic and a fresh lift from chives. This is the kind of dish that makes you close your eyes for a moment after the first bite.
This recipe for grilled beef steak and mashed potatoes is ideal when you want to impress without spending hours in the kitchen. It works beautifully for a date night, a special family meal, or even just a solo treat when you feel you’ve earned it. It’s hearty, full of genuine flavour, and proves that sometimes, the most magnificent meals are made from a few, well-chosen ingredients cooked with care.
Recipe Overview
This recipe guides you through creating a restaurant-quality grilled steak with a deeply savoury crust and a perfectly cooked interior, served alongside exceptionally creamy and flavourful mashed potatoes. The process is straightforward, focusing on technique to get the best results from simple ingredients. On my first few attempts, I learned the hard way that a screaming hot pan is non-negotiable for that perfect steak crust!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus resting time for the steak)
- Servings: 2 people
- Difficulty: Medium
Why You’ll Love This Grilled Beef Steak Mashed Potatoes
- Genuine Flavour: The beef steak has a robust, smoky char from the grill pan that complements its rich, beefy taste, while the mash is luxuriously creamy with warm notes of roasted garlic and fresh chives.
- Ready in Under an Hour: From starting the potatoes to plating up, the entire meal comes together in about 45 minutes, making it achievable for a weeknight special.
- Flexible Recipe: You can easily swap the steak cut for your favourite, like ribeye or fillet. The mash can be customised with different herbs like parsley or even a dollop of crème fraîche for extra tang.
- Great for Special Occasions: It’s a wonderful main course for a birthday dinner, an anniversary meal, or a cosy Sunday lunch when you want something a bit special.
- Family Tested: This is one of my go-to celebratory meals. My kids absolutely devour this every time I make it, especially the garlicky mashed potatoes!
Ingredients You’ll Need
For a dish this classic, the quality of your ingredients really shines through. I always opt for a good quality, well-marbled sirloin steak from my local butcher. The fat content is key for a juicy, flavourful result. For another great beef recipe, check out my Savory Beef And Broccoli Stir Fry Recipe.
- For the Grilled Beef Steak:
- 2 sirloin steaks, about 225g each and 2.5cm (1-inch) thick
- 1 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp freshly cracked black pepper
- 2 cloves garlic, peeled and lightly crushed
- 2 sprigs fresh thyme
- 30g unsalted butter
- For the Mashed Potatoes:
- 900g Maris Piper or King Edward potatoes, peeled and cut into even chunks
- 100ml whole milk
- 75g unsalted butter, cubed
- 2 cloves garlic, minced
- 2 tbsp freshly chopped chives
- Salt and freshly ground white pepper, to taste
Elena’s Tip: Using white pepper in the mashed potatoes is a little trick I picked up years ago. It provides a subtle, earthy heat without the black specks, keeping your mash looking beautifully pristine and creamy.
How to Make Grilled Beef Steak Mashed Potatoes
The key to success here is multitasking. We’ll get the potatoes boiling while we prepare and cook the steak. This ensures everything is hot and ready to be served at the same time. Let’s walk through it.
- Prepare the Potatoes: Place the peeled and chunked potatoes into a large saucepan and cover with cold, salted water. Bring to the boil and then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a knife.
- Season the Steak: While the potatoes are cooking, prepare your beef steak. Pat the steaks dry with a paper towel – this is crucial for getting a good crust. Rub them all over with the olive oil, then season generously on both sides with the coarse sea salt and black pepper.
- Grill the Steak: Place a griddle pan or heavy-based frying pan over a high heat. Let it get smoking hot. Carefully place the steaks in the pan. For a medium-rare finish, cook for 2-3 minutes per side. I find that this timing gives a fantastic result for a 2.5cm thick steak. Adjust by a minute either way for rare or medium.
- Baste with Butter and Aromatics: In the last minute of cooking, add the 30g of butter, the crushed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan and use a spoon to continuously baste the steaks with the fragrant, nutty butter.
- Rest the Steak: This is the most important step! Transfer the cooked steaks to a warm plate or a cutting board, cover loosely with foil, and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it’s tender and not dry.
- Mash the Potatoes: While the steak is resting, drain the cooked potatoes well and return them to the hot, dry pan for a minute to steam off any excess moisture. Use a potato masher or a ricer to mash them until smooth.
- Finish the Mash: In a small saucepan, gently heat the milk, 75g of butter, and minced garlic until the butter is melted and the milk is warm. Do not let it boil. Pour this mixture into the mashed potatoes and beat well until smooth and creamy. Stir in the chopped chives and season to taste with salt and white pepper.
- Serve: Slice the rested grilled steak against the grain. Serve immediately with a large spoonful of the hot, creamy mashed potatoes. Drizzle any of the resting juices from the board over the steak for extra flavour.
Tips From My Kitchen
- Temperature Control: Ensure your steak is at room temperature for at least 30 minutes before cooking. A cold steak will cook unevenly and can become tough. Likewise, your pan must be searingly hot before the steak goes in.
- The Secret Step: Don’t skip drying the steak with paper towels. I learned that excess moisture on the surface of the meat will steam it rather than sear it, preventing that beautiful, deep-brown crust from forming.
- Make-Ahead: The mashed potatoes can be made an hour or two in advance. Keep them warm in a heatproof bowl set over a pan of simmering water, or reheat gently in the microwave with an extra splash of milk. The steak, however, is best cooked just before serving.
- Storage: Store any leftover steak and mash in separate airtight containers in the fridge for up to 2 days. The steak is delicious cold and sliced thinly in a sandwich the next day. Reheat the mash on the hob or in the microwave.
Common Mistakes to Avoid
- Overcrowding the pan: If you’re cooking more than two steaks, use a larger pan or cook them in batches. Overcrowding lowers the pan’s temperature, which leads to the steaks steaming in their own juices instead of getting a proper sear.
- Wrong temperature: Cooking on a pan that isn’t hot enough is a common error. You need that initial blast of high heat to create the Maillard reaction, which is responsible for the steak’s delicious, browned crust.
- Skipping the rest time: Cutting into a steak immediately after cooking will cause all the delicious juices to run out onto your plate, leaving you with a dry piece of meat. As explained by the experts at Serious Eats, resting is vital for a juicy result.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. If you enjoy grilling, you might also like these Smoky Grilled Chicken Skewers Recipe.
- Peppercorn Sauce: Create a quick, creamy peppercorn sauce in the steak pan after you’ve removed the steaks to rest. Sauté a finely chopped shallot, deglaze with a splash of brandy, then add double cream and a tablespoon of crushed green or black peppercorns.
- Cheesy Mash: For an even more decadent side, fold about 50g of grated mature cheddar or Gruyère cheese into the hot mashed potatoes until it gets gloriously melty.
- Herb Crust: Before grilling, press a mixture of finely chopped rosemary, parsley, and thyme onto the seasoned steaks for an aromatic, herby crust.
What to Serve With Grilled Beef Steak Mashed Potatoes
While this is a wonderful meal on its own, a few simple sides can round it out beautifully.
- Steamed Green Beans: A handful of simple steamed green beans or asparagus, tossed in a little butter, adds a fresh, vibrant crunch that cuts through the richness of the meal.
- Roasted Cherry Tomatoes: Roasting cherry tomatoes on the vine with a drizzle of balsamic vinegar brings out their sweetness, which pairs wonderfully with the savoury beef.
- Wine Pairing: A full-bodied red wine like a Cabernet Sauvignon or a Malbec is a classic choice that stands up to the rich flavours of the grilled steak.
Frequently Asked Questions
Grilled Beef Steak Mashed Potatoes
Ingredients
Method
- Prepare the Potatoes: Place the peeled and chunked potatoes into a large saucepan and cover with cold, salted water. Bring to the boil and then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a knife.
- Season the Steak: While the potatoes are cooking, prepare your beef steak. Pat the steaks dry with a paper towel – this is crucial for getting a good crust. Rub them all over with the olive oil, then season generously on both sides with the coarse sea salt and black pepper.
- Grill the Steak: Place a griddle pan or heavy-based frying pan over a high heat. Let it get smoking hot. Carefully place the steaks in the pan. For a medium-rare finish, cook for 2-3 minutes per side. I find that this timing gives a fantastic result for a 2.5cm thick steak. Adjust by a minute either way for rare or medium.
- Baste with Butter and Aromatics: In the last minute of cooking, add the 30g of butter, the crushed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan and use a spoon to continuously baste the steaks with the fragrant, nutty butter.
- Rest the Steak: This is the most important step! Transfer the cooked steaks to a warm plate or a cutting board, cover loosely with foil, and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it's tender and not dry.
- Mash the Potatoes: While the steak is resting, drain the cooked potatoes well and return them to the hot, dry pan for a minute to steam off any excess moisture. Use a potato masher or a ricer to mash them until smooth.
- Finish the Mash: In a small saucepan, gently heat the milk, 75g of butter, and minced garlic until the butter is melted and the milk is warm. Do not let it boil. Pour this mixture into the mashed potatoes and beat well until smooth and creamy. Stir in the chopped chives and season to taste with salt and white pepper.
- Serve: Slice the rested grilled steak against the grain. Serve immediately with a large spoonful of the hot, creamy mashed potatoes. Drizzle any of the resting juices from the board over the steak for extra flavour.
Notes
I truly hope you enjoy making this grilled beef steak and mashed potatoes. It’s a meal that never fails to make an ordinary evening feel a little more special in our house. If you give it a try, I would love for you to leave a comment below and let me know how it turned out for you! Happy cooking!
– Elena
