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Grilled Steak & Carrots with Garlic Mashed Potatoes
- 40 min
- 2–6 servings
- 756 kcal / serving
- ★ 4.1 on Mealime
Ribeye steak pairs with tender carrots and creamy garlic mashed potatoes for a comforting weeknight dinner. The combination of seared beef, lightly crisp vegetables, and smooth potatoes comes together quickly and fits a busy evening.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 mediumcarrots
- 4 fl ozchicken or vegetable broth
- ½ small pkgchives
- 3 clovesgarlic
- ¾ lbribeye steak
- 2 mediumyellow potatoes
From the pantry: black pepper, extra virgin olive oil, parsley flakes, salt, virgin coconut oil
Cookware
chef's knife · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · potato masher · salad spinner (optional) · small saucepan · tongs · vegetable peeler
Directions
- Fill a small pot with water and bring to a boil; add the peeled potatoes and simmer until fork-tender, about 10–12 minutes. Drain and keep warm.
- Rinse the carrots, cut them into evenly sized pieces, and toss with a little oil, parsley, salt, and pepper.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Peel and mince the garlic; wash and chop the chives.
- Season the steak generously with salt and pepper.
- Coat the grill or skillet with oil and sear the steak until it reaches your desired doneness, about 2–5 minutes per side; move it to a plate and loosely cover with foil.
- In the same pan, cook the carrots until they are tender-crisp, about 4–5 minutes per side.
- Mash the potatoes with the broth, a bit of oil, minced garlic, chopped chives, salt, and pepper until smooth.
- Arrange the steak, carrots, and mashed potatoes on plates and serve.
Two tips
- Prep potatoes up to when you start cooking the carrots to save time. Leftover mashed potatoes can be covered and refrigerated for up to 2 days.
- Try swapping chicken broth for vegetable broth, or serve the steak with a light drizzle of olive oil for extra richness.
Nutrition per serving
- Calories
- 756 kcal
- Protein
- 38 g
- Carbs
- 48 g
- Fat
- 48 g
- Fiber
- 9 g
- Sodium
- 224 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.