Chile Butter Steaks with Parmesan Potatoes & Spinach

Chile Butter Steaks

with Parmesan Potatoes & Spinach

Group Created with Sketch. 35 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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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.

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.

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Prepare the ingredients:
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.

Make the parmesan potatoes:
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.

Cook the steaks:
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.

Make the chile butter:
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.

Cook the spinach:
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.

Slice the steaks & plate your dish:
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!

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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.

Make the parmesan potatoes:
Cook the steaks:
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.

Make the chile butter:
Cook the spinach:
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!