Calabrian Chile Butter Steaks with Roasted Pepper Panzanella
Labor Day

Calabrian Chile Butter Steaks

with Roasted Pepper Panzanella

30 MIN
+$3.95/serving 4 Servings
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    From the Test Kitchen

    For this steakhouse-inspired meal, you’ll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop delicious warm steaks. It’s all complete with a side of Italian panzanella (or bread salad), with perfectly toasted bread cubes and roasted vegetables tossed with a tangy oregano vinaigrette.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Calabrian Chile Butter Steaks with Roasted Pepper Panzanella
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 2 Small Baguettes
    • 6 oz Shishito Peppers
    • 1 Yellow Onion
    • 1 clove Garlic
    • 1 tsp Whole Dried Oregano
    • ¼ cup Mayonnaise
    • 1 Tbsp Red Wine Vinegar
    • 2 oz Salted Butter
    • 1½ tsps Calabrian Chile Paste
    • 1 Tbsp Capers
    • 2 Bell Peppers
    time-saving
    tips & techniques
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

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

    Toast the baguettes & roast the vegetables
    2 Toast the baguettes & roast the vegetables

    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. 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 transfer the toasted baguettes to a cutting board. Continue to roast the vegetables 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 a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    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 baguettes, chopped vegetables, dressing, 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 dressing
    1 Prepare the ingredients & make the dressing

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

    2 Toast the baguettes & roast the vegetables

    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. 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 transfer the toasted baguettes to a cutting board. Continue to roast the vegetables 6 to 8 minutes, or until browned and tender when pierced with a fork. Transfer to a cutting board.

    Toast the baguettes & roast the vegetables
    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 a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    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 baguettes, chopped vegetables, dressing, 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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