Steak with Sweet Potato Garlic Mash

Deglazing a pan to make a sauce after cooking a steak may sound like something only a chef would do, but after learning this easy technique, you’ll be whipping together pan sauces all the time! This quick sauce made from condensed broth is full of beef flavour and really enhances any steak.  

Products you'll need:

CAMPBELL'S® Condensed Beef Broth

CAMPBELL'S® Condensed Beef Broth

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  • 1 sweet potato, peeled and cubed
  • 10 cloves garlic, peeled
  • 1 cup (250 mL) baby spinach
  • 1 can CAMPBELL'S® Condensed Beef Broth
  • 2 tsp (10 mL) canola oil
  • 2 3/4 inches thick top sirloin grilling steak medallions (8 oz/227 g)
  • 1/2 small onion, finely diced
  • 1 1/2 tsp (8 mL) grainy dijon mustard
  • 1 1/2 tsp (8 mL) lemon juice
  • 1 1/2 tsp (8 mL) cornstarch
  • 1/2 tsp (3 mL) chopped fresh thyme (optional)


  1. Cook sweet potatoes and 8 of the garlic cloves in saucepan of boiling, lightly salted water 12 - 15 minutes or until tender. Stir in spinach until wilted. Drain and mash with ¼ cup (60 mL) of the broth. Keep warm.
  2. Meanwhile, mince remaining two cloves of garlic. Heat oil in skillet over medium-high heat.
  3. Cook steaks 4 - 6 minutes per side or desired doneness; transfer to plate. Tent with foil and let stand 5 minutes.
  4. Add onion and minced garlic to pan; cook, stirring for 1 minute. Add remaining broth and mustard to pan. Boil, uncovered, 3 to 5 minutes or until reduced to about 2/3 cup (165 mL). Stir together lemon juice and cornstarch; stir into cooking liquid, along with thyme and any accumulated juices from steak. Cook, stirring, until thickened, about 1 minute. 
  5. Serve steak and sauce with potato mixture.

Recipe tips

  • Any grilling steak will work in this recipe, from T-bone, to strip loin to rib eye. Just choose your favourite cut and pick steaks that are about ¾-inch (2 cm) thickness.
  • You can find peeled whole garlic cloves in the produce aisle of many grocery stores.
  • For a peppercorn sauce, add 1 tbsp (15 mL) drained canned green peppercorns or coarsely ground black pepper to taste to sauce as it cooks.
  • Top with thyme if desired.

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Amount Per Serving
Calories 310
Fat 10 g
Sodium 1090 mg
Carbohydrate 25 g
Dietary Fibre 3 g
Protein 29 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre

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