Skirt Steak with Cheesy Mashed Potatoes

Ingredients:

1 1/4 pounds Yukon Gold potatoes, cut into

chunks

Kosher salt

1 pound skirt steak, cut in half

Freshly ground pepper

1/2 teaspoon seasoned salt

1 tablespoon vegetable oil

1/2 cup 2% milk

3 slices American cheese, torn into pieces

2 tablespoons unsalted butter

2 scallions, thinly sliced (light and dark green

parts separated)

1 cup frozen peas, thawed

Steak sauce, for serving

Directions:

Put the potatoes in a medium saucepan and add enough

water to cover; season with salt. Bring to a boil, then

reduce the heat to a simmer and cook until the potatoes are

tender, 12 to 15 minutes. Reserve 1/2 cup cooking water,

then drain the potatoes and return to the pan.

Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the

vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well

browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer

the steak to a cutting board. 

Combine the milk, cheese and butter in a small saucepan over medium heat. Cook,

stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the

reserved cooking water as needed to loosen. Stir in the white and light green parts of the

scallions and season with salt and pepper. Cover to keep warm.

Heat the peas as the label directs. Slice the steak and divide among plates along with

the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with

steak sauce.