Beef · 40 min
Steak with Mashed Turnip, Potato & Carrot Medley
- 40 min
- 2–6 servings
- 751 kcal / serving
Ribeye pairs with a velvety mash of turnips, potatoes, and carrots, finished with bright basil. The combination makes a straightforward weeknight dish with comforting textures and a fresh finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 4 fl ozchicken or vegetable broth
- ½ small pkgfresh basil
- ¾ lbribeye steak
- 1 mediumturnip
- 2 mediumyellow potatoes
- turnips
From the pantry: black pepper, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · measuring spoons · medium saucepan · potato masher · salad spinner (optional) · stainless steel or cast iron skillet · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- ½ small pkgfresh basil
- 1 mediumturnip
- 2 mediumyellow potatoes
- turnips
Meat & seafood
- ¾ lbribeye steak
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| turnip | 1 medium | 2 medium | 3 medium |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a medium saucepan halfway with water, cover, and bring it to a boil.
- Rinse the turnips, potatoes, and carrots; peel if desired, then cut into large chunks and add to the boiling water.
- Boil until the vegetables are tender, about 10–12 minutes, then drain.
- While the vegetables cook, heat a skillet over medium-high heat.
- Rinse and pat dry the basil leaves, roll, and slice into thin ribbons for garnish.
- Lightly coat the bottom of the skillet with virgin coconut oil, season the steak with salt and pepper, and sear until browned and cooked to your preference, 2–5 minutes per side; remove and loosely cover with foil.
- Reserve the pan and, if needed, keep the heat on low to finish cooking the steak while you finish the mash.
- Drain the vegetables and return them to the pot; add broth, oil, half of the basil, plus salt and pepper. Mash until smooth and creamy.
- Thinly slice the steak against the grain and serve over the mash, finishing with the remaining basil for fragrance and color.
Two tips
- Leftover mash reheats well with a splash of broth or water.
- If you don’t have basil, try parsley or another fresh herb you have on hand as a substitute.
Nutrition per serving
- Calories
- 751 kcal
- Protein
- 37 g
- Carbs
- 44 g
- Fat
- 49 g
- Fiber
- 8 g
- Sodium
- 222 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.