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Fennel-Spiced Steaks

with Garlic Roasted Potato & Green Bean Salad

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Slightly sweet and pleasantly herbal, fennel seeds are the secret ingredient behind tonight’s restaurant-quality steaks. We’re using both whole and ground fennel seeds to season the meat; in a hot pan, they brown and form a delicious crust. On the side, simple roasted potato, tossed in aromatic garlic oil, and a fresh salad of crisp green beans, shaved parmesan cheese, almonds, and marinated shallot round out the dish on a gourmet note.

fresh
ingredients
Fennel-Spiced Steaks with Garlic Roasted Potato & Green Bean Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the potato:
1 Prepare & roast the potato:

Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potato. Halve the lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer.Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a medium bowl.

Prepare the remaining ingredients & make the garlic oil:
2 Prepare the remaining ingredients & make the garlic oil:

While the potato roasts, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Peel and thinly slice the shallot. Place in a bowl with the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Roughly chop the almonds. Peel the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place in a bowl and top with 1 tablespoon of olive oil. Season with salt and pepper; stir to combine.

Cook the steaks:
3 Cook the steaks:

While the potato continues to roast, pat the steaks dry with paper towels; season with salt, pepper, and the spice blend on both sides. In a medium pan, 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. Transfer to a cutting board and let rest for at least 5 minutes.

Make the green bean salad:
5 Make the green bean salad:

While the steaks rest, pick the basil leaves off the stems; discard the stems. To the bowl of shocked green beans, add the marinated shallot (including any marinating liquid), almonds, half the basil (tearing the leaves just before adding), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To the bowl of roasted potato, add as much of the garlic oil as you’d like. Gently toss to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished potato, green bean salad, and sliced steaks between 2 dishes. Garnish the salad with the cheese. Garnish the potato with the remaining basil (tearing the leaves just before adding). Enjoy!

Tips from Home Chefs

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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.

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Get This Recipe Delivered
1 Prepare & roast the potato:

Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potato. Halve the lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer.Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a medium bowl.

2 Prepare the remaining ingredients & make the garlic oil:

While the potato roasts, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Peel and thinly slice the shallot. Place in a bowl with the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Roughly chop the almonds. Peel the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place in a bowl and top with 1 tablespoon of olive oil. Season with salt and pepper; stir to combine.

Cook the steaks:
3 Cook the steaks:

While the potato continues to roast, pat the steaks dry with paper towels; season with salt, pepper, and the spice blend on both sides. In a medium pan, 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. Transfer to a cutting board and let rest for at least 5 minutes.

Make the green bean salad:
5 Make the green bean salad:

While the steaks rest, pick the basil leaves off the stems; discard the stems. To the bowl of shocked green beans, add the marinated shallot (including any marinating liquid), almonds, half the basil (tearing the leaves just before adding), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste.

6 Finish & plate your dish:

To the bowl of roasted potato, add as much of the garlic oil as you’d like. Gently toss to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished potato, green bean salad, and sliced steaks between 2 dishes. Garnish the salad with the cheese. Garnish the potato with the remaining basil (tearing the leaves just before adding). Enjoy!