Calabrian Chile Butter Steaks with Roasted Pepper Panzanella
Amanda Freitag

Calabrian Chile Butter Steaks

with Roasted Pepper Panzanella

30 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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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-wide 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, knife, 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 baguettes
2 Roast the vegetables & toast the baguettes

To the bowl of prepared onion and peppers, 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 of the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast 7 to 9 minutes, or until the baguettes are lightly browned. Leaving the oven on, carefully remove the baguette from the oven; transfer to a cutting board. Return the vegetables to the oven and roast 6 to 8 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 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 browned and 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

Carefully rub the cut sides of the toasted baguettes with the peeled garlic clove; discard the clove. Medium dice the baguettes. Roughly chop the roasted vegetables. In the reserved bowl, combine the diced baguette, chopped vegetables, vinaigrette, capers, and a drizzle of olive oil. Toss to coat.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 panzanella. Top the steaks with the chile butter. Enjoy!

Tips from Home Chefs

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-wide 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, knife, 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 baguettes

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

Roast the vegetables & toast the baguettes
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 browned and 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

Carefully rub the cut sides of the toasted baguettes with the peeled garlic clove; discard the clove. Medium dice the baguettes. Roughly chop the roasted vegetables. In the reserved bowl, combine the diced baguette, chopped vegetables, vinaigrette, capers, and a drizzle of olive oil. Toss to coat.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 panzanella. Top the steaks with the chile butter. Enjoy!

Finish & serve your dish
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