We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chile Butter Steaks
with Parmesan Potatoes & Spinach
Easy
-
Time35 min
-
Servings2
-
NutritionEst. 660 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Compound butter, or butter combined with any number of aromatic ingredients, is an easy way to add flavor and flourish to juicy steaks, like in tonight’s steakhouse-inspired meal. You’ll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop the warm steaks, served with sides of cheesy roasted potatoes and garlicky sautéed spinach.
Get Cooking
fresh
ingredients
Title
-
2 Steaks
- 2 cloves Garlic
- 1 Lemon
- ½ lb Spinach
- 2 Tbsps Butter
-
1½ tsps Calabrian Chile Paste
- ¼ cup Grated Parmesan Cheese
- 1 lb Yukon Gold Potatoes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place the butter in a medium bowl and set aside in a warm place to soften. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Quarter and deseed the lemon.
2
Make the parmesan potatoes:
Line a sheet pan with aluminum foil. Place the potatoes 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 18 to 20 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully top with the cheese. Return to the oven and roast 3 to 5 minutes, or until the cheese is lightly browned. Remove from the oven.
3
Cook the steaks:
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick or cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, 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 and let rest for at least 5 minutes. Carefully drain off and discard any excess oil from the pan.
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.
5
Cook the spinach:
While the steaks rest, add the garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until wilted. Turn off the heat. Stir in the juice of 2 lemon wedges; season with salt and pepper to taste.
6
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 parmesan potatoes, cooked spinach, and sliced steaks between 2 dishes. Top the steaks with the chile butter. Serve with the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients:
Place the butter in a medium bowl and set aside in a warm place to soften. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Quarter and deseed the lemon.
2
Make the parmesan potatoes:
Line a sheet pan with aluminum foil. Place the potatoes 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 18 to 20 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully top with the cheese. Return to the oven and roast 3 to 5 minutes, or until the cheese is lightly browned. Remove from the oven.
3
Cook the steaks:
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick or cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, 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 and let rest for at least 5 minutes. Carefully drain off and discard any excess oil from the pan.
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.
5
Cook the spinach:
While the steaks rest, add the garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until wilted. Turn off the heat. Stir in the juice of 2 lemon wedges; season with salt and pepper to taste.
6
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 parmesan potatoes, cooked spinach, and sliced steaks between 2 dishes. Top the steaks with the chile butter. Serve with the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
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.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered