Fennel-Spiced Steaks with Garlic Roasted Potato & Green Bean Salad

Fennel-Spiced Steaks

with Garlic Roasted Potato & Green Bean Salad

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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 our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Fennel-Spiced Steaks with Garlic Roasted Potato & Green Bean Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
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 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. Top with 1 tablespoon of olive oil and 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, 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.

Finish & plate your dish:
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

Ba hero

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
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.

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, 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!