Balsamic Steak Tips with Horseradish Mash
For our Balsamic Steak Tips with Horseradish Mash, we paired steak tips with sweet-sour balsamic vinegar and nose-tingling horseradish to develop layers of complex flavor. The medium starch content and buttery flavor of Yukon Golds made them the perfect potato for the mash.
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 1/2 pounds sirloin steak tips, cut into 2-inch pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 6 tablespoons unsalted butter
- 1 shallot, chopped fine
- 1/3 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 1/2 teaspoon minced fresh rosemary
- 3/4 cup heavy cream
- 3 tablespoons prepared horseradish, drained
1. Bring potatoes and water to cover by 1 inch to boil in large pot. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add steak and cook until well browned all over, 6 to 8 minutes. Transfer to serving platter and tent with foil.
2. Add 1 tablespoon butter and shallot to empty skillet and cook over medium heat until softened, about 1 minute. Stir in broth, vinegar, and rosemary and simmer until slightly thickened, 5 to 7 minutes. Off heat, whisk in additional 2 tablespoons butter and any accumulated steak juices. Season with salt and pepper. Add steak tips, cover, and keep warm.
3. Drain potatoes and return to pot. Add cream, horseradish, remaining butter, and 1 teaspoon salt and mash until smooth. Serve with steak tips.