Garlic Herb Butter Steak with Lemony Broccoli & Chive Crème Fraîche Mashed Potatoes

No need to make a reservation at a fancy French bistro—bring the white tablecloth vibes to your dinner table with this surf ‘n’ turf dish. Lobster tails are basted with a rich, aromatic garlic herb butter, which is also used to top perfectly seared steaks. The duo’s paired with lemony roasted broccoli, plus an epic twist on your traditional mashed potatoes. Our secret? We blend in butter, chives, and a generous dollop of crème fraîche for ultimate silky goodness. Bon appétit!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top rack. Clean and prep veggies. Reserve 2 tsp chives for step 5.

Step 2

Place potatoes in med. pot with enough salted water to cover by 2”. Bring to a boil, cooking (15-20 min.) until tender. Reserve ½ cup potato water, drain & return potatoes to pot. Mash potatoes with crème fraîche and 1T plain butter until smooth & creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in remaining chives & season with salt & pepper. Cover to keep warm.

Step 3

While potatoes cook, toss broccoli & lemon rounds on a baking sheet with drizzle of olive oil, salt, & pepper. • Roast on top rack (15-20 min.) until broccoli is golden brown & crispy. Carefully toss with half lemon zest. •

Step 4

Pat steak dry with paper towels; season all over with the Steak Spice, salt, & pepper. • Heat drizzle of oil in lg. (preferably nonstick) pan over med.-high. Add steak; cook to desired doneness, (3-6 min. per side.) • Turn off heat; transfer steak to a cutting board, cover loosely with foil & wipe out pan.

Step 5

Thinly slice steak against grain. • Divide steak, potatoes, & broccoli between plates. Add dollop of garlic-herb butter to steak. Serve lemon wedges on side.

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