Calabrian Chile Butter Steaks with Roasted Pepper Panzanella
Amanda Freitag

Calabrian Chile Butter Steaks

with Roasted Pepper Panzanella

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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Blue Apron is thrilled to partner with Chef and TV personality Amanda Freitag for six weeks, highlighting her love of classic, comforting dishes coupled with fun and easy-to-follow techniques.

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ingredients
Calabrian Chile Butter Steaks with Roasted Pepper Panzanella
Title
  • 2 Steaks
  • 1 Small Baguette
  • 1 Yellow Onion
  • 3 oz Shishito Peppers
  • 1 clove Garlic
  • 2 Tbsps Butter
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Capers
  • 2 Tbsps Mayonnaise
  • 1 tsp Whole Dried Oregano
  • 1 Poblano Pepper
Prepare the ingredients & make the vinaigrette
1 Prepare the ingredients & make the vinaigrette

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguette. Peel 1 clove of garlic. Peel the onion; cut into 1/2-inch-thick wedges, keeping the layers intact. Cut off and discard the stems of the shishito peppers. Cut out and discard the stem, ribs, and seeds of the poblano pepper; quarter lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a large bowl, combine the onion wedges, prepared shishito peppers, and quartered poblano pepper. In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper.

Roast the vegetables & toast the baguette
2 Roast the vegetables & toast the baguette

To the bowl of prepared vegetables, add a drizzle of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer on one side. Place the halved baguette, cut side up, on the other side. Drizzle the baguette with olive oil and season with salt and pepper. Roast 7 to 9 minutes, or until the baguette is lightly browned. Carefully remove the baguette from the oven and transfer to a cutting board. Return the vegetables to the oven 5 to 7 minutes, or until browned and tender when pierced with a fork. Transfer to a cutting board.

Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Make the chile butter
4 Make the chile butter

Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash to thoroughly combine. 

Make the panzanella
5 Make the panzanella

When cool enough to handle, vigorously rub the cut sides of the toasted baguette with the whole garlic clove; discard the clove. Medium dice the baguette. Roughly chop the roasted vegetables. Transfer to the reserved bowl. Add the vinaigrette, diced baguette, capers, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. 

Slice the steaks & serve your dish
6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Top the steaks with the chile butter. Enjoy!

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Prepare the ingredients & make the vinaigrette
1 Prepare the ingredients & make the vinaigrette

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguette. Peel 1 clove of garlic. Peel the onion; cut into 1/2-inch-thick wedges, keeping the layers intact. Cut off and discard the stems of the shishito peppers. Cut out and discard the stem, ribs, and seeds of the poblano pepper; quarter lengthwise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a large bowl, combine the onion wedges, prepared shishito peppers, and quartered poblano pepper. In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper.

2 Roast the vegetables & toast the baguette

To the bowl of prepared vegetables, add a drizzle of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer on one side. Place the halved baguette, cut side up, on the other side. Drizzle the baguette with olive oil and season with salt and pepper. Roast 7 to 9 minutes, or until the baguette is lightly browned. Carefully remove the baguette from the oven and transfer to a cutting board. Return the vegetables to the oven 5 to 7 minutes, or until browned and tender when pierced with a fork. Transfer to a cutting board.

Roast the vegetables & toast the baguette
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

4 Make the chile butter

Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash to thoroughly combine. 

Make the chile butter
Make the panzanella
5 Make the panzanella

When cool enough to handle, vigorously rub the cut sides of the toasted baguette with the whole garlic clove; discard the clove. Medium dice the baguette. Roughly chop the roasted vegetables. Transfer to the reserved bowl. Add the vinaigrette, diced baguette, capers, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. 

6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Top the steaks with the chile butter. Enjoy!

Slice the steaks & serve your dish