Seared Ranch Steak with Thyme-Scallion Gravy, Mashed Potatoes &Amp; Roasted Asparagus

This hearty dish transforms simple ingredients into a comforting, satisfying meal. Juicy ranch steak is seared to perfection and topped with a fragrant thyme-scallion gravy that adds depth and richness. Paired with creamy sour cream mashed potatoes and earthy roasted asparagus, every bite is pure comfort.

Perfect for a weeknight dinner, this recipe comes together quickly with pantry staples. The gravy, made with scallions, thyme and a touch of flour, coats the steak beautifully, while the mashed potatoes and asparagus round out the plate for a complete, balanced meal.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Measure 1 cup water (1½ cups for 4 servings) and set aside. If desired, peel potatoes; dice into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Trim and discard bottom woody ends from asparagus.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add scallion greens, sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth, adding splashes of reserved cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, toss asparagus on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender, 10-15 minutes.
4. Meanwhile, pat steak dry with paper towels and season all over with half the garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan, leaving browned bits for flavor.
5. Heat a drizzle of oil in the same pan over medium heat. Add scallion whites, half the thyme (all for 4 servings) and a pinch of salt. Cook, stirring occasionally, until softened and fragrant, about 30 seconds. Add 1 TBSP butter (2 TBSP for 4); cook until melted. Add flour; cook, stirring, until lightly browned, 30-60 seconds. Slowly whisk in reserved water, then add stock concentrate and remaining garlic powder. Cook, whisking frequently, until gravy thickens, 3-5 minutes. Season with salt and pepper. If too thick, stir in a splash of water.
6. Thinly slice steak crosswise. Divide mashed potatoes, asparagus and steak between plates. Spoon gravy over steak and potatoes. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or ribeye. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can use dairy-free sour cream and butter alternatives. The gravy may thicken slightly differently, so adjust liquid as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.