10/01/2026
SKIRT STEAK + GARLIC HERB MASHED POTATOES + MAPLE GLAZED CARROTS
For the steak:
1½–2 lb skirt steak
¼ cup olive oil
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp balsamic vinegar
3 cloves garlic, minced
1 tsp Dijon mustard
1 tsp kosher salt
½ tsp black pepper
½ tsp dried rosemary
Whisk everything together and marinate the steak for 30 minutes to 4 hours.
Remove from the marinade and pat off the excess really well with paper towels.
Heat a stainless steel pan over medium-high/high heat until very hot. Add a little avocado oil, then sear the steak for about 2 minutes on the first side and 1½–2 minutes on the second, depending on thickness.
Rest 5–10 minutes, then slice thinly against the grain.
For the mashed potatoes:
2–3 Russet potatoes
1 cup heavy cream
6 tbsp unsalted butter
4–5 garlic cloves, smashed
2 tsp dried rosemary
Kosher salt, to taste
Peel and cut the potatoes, then boil in generously salted water until completely fork tender.
While they cook, add the cream, butter, garlic and rosemary to a small saucepan. Heat over medium-low until the butter melts and the cream is steaming, but don’t let it boil.
Reduce to low and steep for 10 minutes. Remove from the heat and let sit another 5–10 minutes, then strain.
Drain the potatoes well and pass through a potato ricer. Gradually fold in the warm infused cream and butter until smooth and creamy. Salt to taste.
For the maple glazed carrots:
1½ lb carrots, peeled
1½ tbsp olive oil
2–3 tbsp pure maple syrup
½ tsp kosher salt
¼ tsp black pepper
¼–½ tsp red pepper flakes
Heat oven to 400°F.
Spread the carrots on a sheet pan and toss with olive oil, maple syrup, salt, pepper and red pepper flakes.
Roast for 30–40 minutes, tossing once or twice, until the carrots are tender and caramelized and the maple-butter mixture has turned glossy and sticky.
