Pan-Seared Steak with Garlic Mashed Potatoes and Roasted Carrots

Steps

1. Peel potatoes and cut into 1-inch chunks, peel carrots and cut into 2-inch sticks no thicker than 1/2 inch, and mince garlic; start boiling salted water for potatoes in a large pot while preheating the oven to 425°F.
2. Add potatoes to boiling water and cook 12–15 minutes until fork-tender; drain and mash with 3 tablespoons butter and milk, stirring in half the minced garlic, salt, and pepper.
3. Toss carrots with 1 tablespoon olive oil, salt, and pepper on a sheet pan; roast 15–20 minutes until fork-tender and golden, stirring halfway through.
4. Heat remaining olive oil in a large skillet over medium-high heat; pat steaks dry, season with salt and pepper, and cook 4–5 minutes per side until internal temperature reaches 145°F; top with the remaining 1 tablespoon butter and the remaining minced garlic, then rest 3 minutes.
5. Slice the steak and divide it, the mashed potatoes, and the carrots among four plates.
6. Picky eater tip: a plain slice of steak and plain roasted carrots are fine on their own.
7. Make ahead: peel and cut the potatoes and carrots and mince the garlic up to a day ahead; keep the potatoes covered in water in the fridge.