Garlic Butter Steaks with Spanish-Style Potatoes, Pepper & Onion
600 Calories or Less

Garlic Butter Steaks

with Spanish-Style Potatoes, Pepper & Onion

35 MIN
2 Servings
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From the Test Kitchen

Tender potatoes, roasted with spices like cumin, paprika, oregano, and more, are a robust complement to plump, juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor.
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Dietary Information

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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Garlic Butter Steaks with Spanish-Style Potatoes, Pepper & Onion
Title
  • 2 Steaks
  • 1 Bell Pepper
  • ¾ lb Potatoes
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 bunch Chives
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 oz Salted Butter
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the chives into 1/2-inch pieces.

Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels. Season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 4 to 6 minutes, or until lightly browned. Add the butter and smashed garlic cloves. Cook, frequently spooning the butter over the steaks, 2 to 4 minutes for medium-rare (125°F), or until browned, coated, and cooked to your desired degree of doneness.* Turn off the heat. Leaving the butter in the pan, transfer the steaks to a cutting board; let rest at least 5 minutes before serving. Carefully discard the garlic cloves.

Finish & serve your dish
5 Finish & serve your dish

To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Find the lines of muscle (or grain) on the rested steaks. Slice crosswise against the grain. Serve the finished potatoes topped with the sliced steaks (and the remaining butter from the pan) and chive pieces. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Cut the chives into 1/2-inch pieces.

Prepare the remaining ingredients
Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels. Season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 4 to 6 minutes, or until lightly browned. Add the butter and smashed garlic cloves. Cook, frequently spooning the butter over the steaks, 2 to 4 minutes for medium-rare (125°F), or until browned, coated, and cooked to your desired degree of doneness.* Turn off the heat. Leaving the butter in the pan, transfer the steaks to a cutting board; let rest at least 5 minutes before serving. Carefully discard the garlic cloves.

Cook the steaks
Finish & serve your dish
5 Finish & serve your dish

To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Find the lines of muscle (or grain) on the rested steaks. Slice crosswise against the grain. Serve the finished potatoes topped with the sliced steaks (and the remaining butter from the pan) and chive pieces. Enjoy!

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