We love Meatless Monday and shrimp scampi as much as the next person, but sometimes you just need a good dinner of meat and potatoes to fill you up. This coriander steak recipe is the perfect solution. With dill and fragrant spices, you won’t get bored with this delicious (and easy!) dinner.
Coriander Steak with Carrots and Mashed Potatoes
- 3 cloves of garlic
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon vegetable oil
- 3 tablespoons milk
- 1 tablespoon coriander seeds
- 10 ounces flank steak
- 2 Russett potatoes
- 2 teaspoons fresh dill
- 2 cups baby carrots
- 1 teaspoon sugar
- 1 tablespoon + 1 teaspoon butter
Prepare the Steak and Vegetables
Heat the oven to 300 °F. Mince garlic. In a small bowl, combine minced garlic, soy sauce, honey, and oil. Place coriander seeds on a cutting board and crush using the side of a large knife; add to bowl. Place steak in an oven safe dish and cover with the mixture. Set aside.
Prepare the Vegetables
Peel and dice the potatoes. In a medium saucepan, bring 2 cups of salted water to a boil. Add potatoes and let simmer until soft about 20 minutes. Place carrots, sugar, and 1 teaspoon butter in a small saucepan. Add water until it just barely covers the carrots. Bring carrots to a boil and let simmer until liquid reduces to a glaze and the carrots are soft, about 15 minutes.
Cook the Steak
As the carrots and potatoes cook, heat oil in a sauté or grill pan. Lift steak out of dish and shake to remove excess, setting aside the remaining marinade. On high heat, cook steak for 4 minutes, then turn to cook 3 minutes longer. Return steak to oven safe dish with marinade, placing in oven to finish until marinade thoroughly heats, about 10 – 20 minutes, depending on preferred doneness. Slice and top with sauce.
Finish the Vegetables
Drain potatoes; add dill, 1 tablespoon of butter and milk. Smash with a fork and season with salt and pepper to taste. Garnish carrots with dill and plate with potatoes and steak. Serve.