Garlic Butter MySteak with Crispy Smashed Potatoes

Lunch & Dinner

Nov 6

Written By MyForest Foods

Garlic butter MySteak with crispy smashed potatoes and green goddess dip

Serves 2 | Prep 10 minutes | Cook 35 minutes | Vegan as written

Smashed potatoes have one job: develop enough crisp edges that you keep picking them off the baking sheet before dinner. Boiling them first gets the centers tender. Smashing them creates the uneven edges that brown in the oven. Give them room on the pan and resist the urge to pull them early.

While they roast, MySteak needs about five minutes in a skillet to brown. Garlic goes into the butter at the end, where it can turn fragrant without burning during the sear. Spoon that butter over the MySteak, add parsley, and put the potatoes alongside. A cool, lemony green goddess dip goes alongside the potatoes. It makes the hot, buttery plate even better.

Ingredients

  • 1 package (6.5 oz) MySteak, thawed if frozen
  • 1 lb baby potatoes
  • 1 tbsp olive oil
  • 2 tbsp vegan butter
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped parsley
  • Salt and black pepper

For the vegan green goddess dip

  • 1/4 cup vegan mayonnaise
  • 2 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 1 tsp lemon juice
  • 1 small garlic clove, grated
  • 1 to 2 tsp water, to thin

How to make it

  1. Heat the oven to 425°F. Put the potatoes in a saucepan, cover with salted water, and simmer until fork tender, about 15 minutes. Drain and let them steam dry for 2 minutes.
  2. Place the potatoes on a baking sheet and flatten each one with the bottom of a glass. Drizzle with olive oil, season with salt and pepper, and roast for 20 to 25 minutes, turning once, until the edges are deeply golden.
  3. Whisk or blend the vegan mayonnaise, parsley, basil, lemon juice, grated garlic, and 1 teaspoon water until green and smooth. Add more water to make it spoonable; season to taste. Serve in a small bowl alongside the MySteak and potatoes.
  4. Heat a large skillet over medium heat. Add the thawed MySteak in an even layer and cook, flipping often, until thoroughly heated and browned on both sides, about 5 minutes. Transfer to a plate.
  5. Lower the heat. Melt the vegan butter in the skillet, add the garlic, and cook for 30 seconds until fragrant. Return MySteak to the pan and toss briefly. Serve with the potatoes and parsley.

Vegetarian option Dairy butter works in place of vegan butter. The recipe is already vegetarian with the vegan butter.

Make it yours For extra crunch, give the potatoes space on the baking sheet. Crowding makes them steam instead of crisp.

MyForest Foods