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Chile Butter Steaks

with Lemon-Parmesan Broccoli & Potatoes

Customer Favorite
  • Group Created with Sketch.
    35-45 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To elevate classic steak and potatoes, we’re dolloping a spicy, rich compound butter onto the seared steaks and topping roasted potatoes and broccoli with lemon juice and parmesan.

Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Get This Recipe Delivered
1 Prepare the ingredients:

Place the butter in a bowl and set aside in a warm place 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 potatoes lengthwise; cut crosswise into ½-inch-thick pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces. Quarter and deseed the lemon.

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the potatoes and broccoli on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, rotating the sheet pan halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lemon wedges. Carefully stir to combine; season with salt and pepper to taste. Set aside in a warm place.

Roast the vegetables:
Cook the steaks:
3 Cook the steaks:

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

4 Make the chile butter:

While the steaks cook, to the bowl of softened butter, add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.

Make the chile butter:
5 Slice the steaks & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the roasted vegetables and sliced steaks between 2 dishes. Top the steaks with the chile butter. Top the roasted vegetables with the cheese. Serve with the remaining lemon wedges on the side. Enjoy!