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Grilled Beef Steak Mashed Potatoes

Grilled Beef Steak Mashed Potatoes

A classic and comforting meal featuring a perfectly grilled, smoky sirloin steak served alongside luxuriously creamy and garlicky mashed potatoes. A perfect main course for a special weeknight or celebratory dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 895
Ingredients Method Notes

Ingredients
  

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
  • 30 g unsalted butter
For the Mashed Potatoes
  • 900 g Maris Piper or King Edward potatoes peeled and cut into even chunks
  • 100 ml whole milk
  • 75 g unsalted butter cubed
  • 2 cloves garlic minced
  • 2 tbsp freshly chopped chives
  • Salt and freshly ground white pepper to taste
  • 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!

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Ensure the steak rests for at least 5-10 minutes before slicing. This is crucial for a tender and juicy result. Drizzle any resting juices over the sliced steak before serving.