If you can't go to your favorite steakhouse because of all the butter and cream they use, we're here to help. Cook up this meal, add a green salad and you may never go back.
 

Makes 4 servings

What you need

2 pounds potatoes, peeled and cut into 1-inch pieces
¼ cup plus 1 tablespoon thinly sliced scallions
coarse salt and freshly ground black pepper
1 flank steak (about 1 ½ pounds)
coarse salt and freshly ground black pepper
5 tablespoons Tessemae’s Zesty Ranch
1 ½ cups chicken broth (preferably homemade) 

 
What you do

1. Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until tender about 15 minutes.
2. Reserve ¾ cup potato cooking water, then drain potatoes. Mash potatoes, then stir in ¼ cup scallions, and 1/2 cup reserved potato water, adding more if necessary. Season to taste with salt and pepper.
3. Meanwhile, cut steak lengthwise into 2 equal pieces; pat dry with paper towels and sprinkle with salt and pepper.
4. Heat 2 tablespoons Zesty Ranch in a large skillet over medium-high heat. Cook steak until deeply browned, about 5-7 minutes per side. Transfer to a cutting board, cover with foil and let rest for 5 minutes.
5. Carefully add broth to pan and boil over medium-high heat until reduced, about 4 minutes. Carefully transfer liquid to a small jar and add remaining 3 tablespoons Zesty Ranch and 1 tablespoon scallions. Shake jar vigorously until sauce is well blended, then pour over steaks and potatoes.