Steak and mashed potatoes is a classic combinationand for good reason.
Its comforting, flavorful, and always a crowd pleaser.
Our healthier upgrade cuts down on the carbs, but still tastes as amazing and indulgent as the original.
Photo: Gentl & Hyers
Instead of potatoes, you mash soft, sweet carrots into a fluffy, buttery side dish.
You could even wrap the whole thing in a soft corn tortilla and call it taco night.
This recipe was developed by Emily Nabors Hall.
unsalted butter
1poundhanger steak
Directions
Cover carrots with water in a large skillet.
Pulse (or grind) until pureed.
Using a fork, mash with butter and 14 teaspoon of salt.
Season steak with remaining salt.
Heat remaining oil in a large skillet over high.
Add steak; cook about 3 minutes per side for medium-rare.
Let rest on a cutting board 5 minutes before slicing against the grain.
Serve with carrots and parsley-cilantro puree.
2,000 calories a day is used for general nutrition advice.
