Gissele Alzate - Feedyoursoull

1. **For the Mashed Potatoes:** Wash and chop 8-10 Yukon Gold potatoes. In a large pot, bring water to a boil, add chopped potatoes, and reduce heat to a simmer. Cook for about 40 minutes until tender. While potatoes are cooking, proceed with the steak and broccoli.
2. Drain the cooked potatoes and return them to the pot over low heat for a couple of minutes to dry them out slightly. Mash with a hand masher or ricer, being careful not to overmix. Stir in 4 tbsp unsalted butter until melted, then pour in 1/2 cup warm whole milk and 8 oz sour cream. Season with salt and pepper to taste.
3. **For the Steak:** Trim and slice 1-2 pounds New York Strip Steak thinly against the grain. Place the sliced steak in a bowl and mix with 2 tsp soy sauce, salt, and pepper.
4. In a large skillet over high heat, add 1/4 cup olive oil and cook 1 sliced yellow onion for about 7-9 minutes until browned and softened. Add 1 spoon of minced garlic cloves and cook for an additional 30 seconds.
5. Add the seasoned steak to the skillet and stir until cooked through, about 4 minutes. Remove the cooked steak from the pan onto a plate and cover to keep warm.
6. Add 1 cup beef broth to the same skillet and bring to a boil. Reduce the heat to medium and simmer for 5 minutes to reduce the sauce. Remove from heat and set aside.
7. **For the Roasted Broccoli:** Cut 1 head of broccoli in half lengthwise. Drizzle Extra Virgin Olive Oil over the broccoli halves and let them soak for about 10 minutes.
8. Heat a large skillet over medium-high heat and add a thin layer of olive oil to cover the bottom of the pan. Place the broccoli cut side down and cook for about 10-15 minutes until dark brown and tender-crisp. Season with salt to taste.
9. **To Serve:** Plate the mashed potatoes, steak with its sauce, and roasted broccoli together. Enjoy!