Fennel-Spiced Steaks

with Garlic Roasted Potato & Green Bean Salad

30 min

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.

500 Calories Or Less

All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.

WW™ Approved

Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.

Mediterranean

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

Carb Conscious

Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.

Plant-Forward

Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.

Diabetes Friendly

Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.

2 Servings
Est. 630 Cals/serving
View All

Download
Please 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.

A bit sweet and pleasantly herbal, fennel seeds are the key to tonight’s gourmet meal. We’re using them both whole and ground to season our steaks, along with rosemary and sage: in a hot pan, the blend forms a delicious crust. The dish comes together with roasted potato, tossed with aromatic garlic oil, and a sophisticated salad of crisp green beans, shaved parmesan, marinated shallot, and almonds.

Get Cooking

fresh

ingredients

2 Steaks
1 clove Garlic
1 Russet Potato
6 oz Green Beans
2 Tbsps Roasted Almonds
2 Tbsps Shaved Parmesan Cheese
1 Shallot
1 Tbsp White Wine Vinegar
1 Tbsp Steak Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

tried-and-true

kitchen tools

Add to Basket

More...

Add to Basket

time-saving

tips & techniques

step-by-step

instructions

Launch Tablet View

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 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. Top with 1 tablespoon of olive oil and season with salt and pepper; stir to combine.

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.

4 Blanch & shock the green beans:

While the steaks cook, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water. Let stand until the green beans are completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a medium bowl.

5 Make the green bean salad:

While the steaks rest, to the bowl of shocked green beans, add the marinated shallot (including any marinating liquid), almonds, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste.

6 Finish & plate your dish:

Add as much of the garlic oil as you’d like to the bowl of roasted potato. 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. 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!