Seared steaks with green goddess mashed potatoes and porcini pan sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared steaks with green goddess mashed potatoes and porcini pan sauce


Seared steaks with green goddess mashed potatoes and porcini pan sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

30–45 Minutes

It’s never been easier to bring the steak house home. For this luxe dish, pair juicy top sirloins with herbed mashed potatoes and a rich mushroom and onion pan sauce. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ ounce dried porcini mushrooms
  • ¾ pound organic gold or red new potatoes
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • 2 organic New York strips (about 7 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 1 organic yellow onion
  • 1 teaspoon dried thyme
  • 1 ounce organic shredded kale or other leafy greens
  • Sunbasket green goddess dressing (tahini paste - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)

Nutrition per serving

Calories 480, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 420mg (18% DV), Total Carb. 42g (15% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the mushrooms; cook the potatoes

  • In a small bowl, soak the porcini mushrooms in 1 cup [2 cups] very hot tap water until softened, 10 to 15 minutes. 
  • Scrub the potatoes. Cut the potatoes into 1-inch pieces.

In a medium [large] sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes, reserving the cooking water in a medium bowl. 

Return the potatoes to the pot along with ⅓ cup [⅔ cup] reserved cooking water. Using the back of a spoon or a masher, coarsely mash the potatoes, adding more cooking water as needed to reach the desired consistency (set aside the remaining cooking water for the porcini pan sauce). Season to taste with salt and pepper. Cover and keep warm. While the potatoes are cooking, prepare the steaks.


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks. 


For top sirloins:

Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare.


For rib-eyes and New York strips: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 


For filet mignons:

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.


Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan. While the steaks are cooking and resting, prepare the porcini pan sauce and finish the potatoes.


Make the porcini pan sauce

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Remove the mushrooms from the bowl, reserving the soaking liquid. Thinly slice the mushrooms.

In the same pan used for the steaks, if dry, add 1 tablespoon [2 TBL] oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 4 to 5 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until fragrant and the onion is golden brown, 2 to 3 minutes. 

Add 1 cup [2 cups] reserved potato cooking water and the mushroom soaking liquid, stopping when you reach the grit, as well as any accumulated juices from the steaks. Bring to a boil and cook, scraping up any browned bits from the bottom of the pan, until the sauce has thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.


Finish the potatoes

To the pot with the potatoes, stir in the kale and green goddess dressing; season to taste with salt and pepper. 


Transfer the green goddess mashed potatoes to individual plates and top with the steaks. Spoon over the porcini pan sauce and serve.

Kids Can!
  • Scrub the potatoes.
  • Measure the onion.
  • Time the cooking.
  • Stir the kale and dressing into the mashed potatoes.