Tender beef steaks are grilled and served with savory mushroom gravy over mashed potatoes for a dinner your family will love.
Sprinkle steaks with 1/4 teaspoon kosher salt. For a gas or charcoal grill, grill steaks on the rack of a covered grill directly over medium heat to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium rare (145 degrees F). Set steaks aside.
Meanwhile, for mushroom gravy, lightly coat a medium nonstick skillet with cooking spray. Add 1/4 cup beef broth and garlic. Heat broth just until simmering; add mushrooms. Cook 3 minutes.
Stir cornstarch into 1 cup beef broth. Add to the mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
To make Parsley Mashed Potatoes, place potatoes, cauliflower florets, and chopped onion in a 4- to 5-quart Dutch oven. Cover vegetables with boiling water, and simmer over low-medium heat until very tender, about 25 minutes. Drain vegetables, and transfer to a large bowl. Beat vegetables with an electric mixer on medium speed until nearly smooth. Beat in butter, 1/2 teaspoon kosher salt, and ground black pepper. Stir in 2 tablespoons snipped fresh parsley just before serving.
To serve, thinly slice steaks across the grain, arrange over Parsley Mashed Potatoes, and top with gravy.
Parsley Mashed Potatoes