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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    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 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
  • 4 Steaks
  • 2 Small Baguettes
  • 6 oz Shishito Peppers
  • 1 Yellow Onion
  • 1 clove Garlic
  • ¼ cup Mayonnaise
  • 1 Tbsp Capers
  • 1 Tbsp Red Wine Vinegar
  • 4 Tbsps Butter
  • 1½ tsps Calabrian Chile Paste
  • 1 tsp Whole Dried Oregano
  • 2 Poblano Peppers
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. Peel the onion; cut into 1/2-inch thick wedges, keeping the layers in tact. Peel 1 clove of garlic. Halve the baguettes lengthwise. Cut off and discard the stems of the poblano peppers; remove the cores, then quarter lengthwise. Cut off and discard the stems of the shishito peppers. Throughly wash your hands and cutting board immediately after handling the peppers. Combine the onion wedges, quartered poblano peppers, and prepared shishito peppers in a large bowl.  In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper. 

Roast the vegetables & toast the bread
2 Roast the vegetables & toast the bread

To the bowl of prepared peppers and onion, 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 baguettes, cut side up, on the other side. Drizzle with olive oil and season with salt and pepper. Roast 7 to 9 minutes, or until the baguette is lightly browned. Leaving the oven on, carefully remove the baguette from the oven; transfer to a cutting board. Continue to roast, 6 to 8 minutes, or until the vegetables are 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 large pan, heat 1 tablespoon 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, rub the cut sides of the toasted baguettes with the whole garlic clove; discard the clove. Medium dice the baguettes. Roughly chop the roasted peppers and onion. In the reserved bowl, combine the chopped peppers and onion, diced baguette, vinaigrette, capers, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Finish & serve your dish
6 Finish & 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 finished salad. Top the steaks with the compound 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. Peel the onion; cut into 1/2-inch thick wedges, keeping the layers in tact. Peel 1 clove of garlic. Halve the baguettes lengthwise. Cut off and discard the stems of the poblano peppers; remove the cores, then quarter lengthwise. Cut off and discard the stems of the shishito peppers. Throughly wash your hands and cutting board immediately after handling the peppers. Combine the onion wedges, quartered poblano peppers, and prepared shishito peppers in a large bowl.  In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper. 

2 Roast the vegetables & toast the bread

To the bowl of prepared peppers and onion, 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 baguettes, cut side up, on the other side. Drizzle with olive oil and season with salt and pepper. Roast 7 to 9 minutes, or until the baguette is lightly browned. Leaving the oven on, carefully remove the baguette from the oven; transfer to a cutting board. Continue to roast, 6 to 8 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer to a cutting board.

Roast the vegetables & toast the bread
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 large pan, heat 1 tablespoon 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, rub the cut sides of the toasted baguettes with the whole garlic clove; discard the clove. Medium dice the baguettes. Roughly chop the roasted peppers and onion. In the reserved bowl, combine the chopped peppers and onion, diced baguette, vinaigrette, capers, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

6 Finish & 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 finished salad. Top the steaks with the compound butter. Enjoy!

Finish & serve your dish