Pan-Seared Steaks with "Creamed" Spinach & Lemon-Butter Purple Potatoes

Pan-Seared Steaks

with "Creamed" Spinach & Lemon-Butter Purple Potatoes

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

From the Test Kitchen

There’s a reason why most classic American steakhouse menus haven’t changed much for over 100 years: a beautifully cooked steak will never go out of style. We’re serving up our own version, alongside tender purple potatoes coated in a delicious sauce of lemon, butter and chives. We’re also making “creamed” spinach with Parmesan cheese and a little butter instead of cream, for a lighter touch and incredible flavor—but the same distinctive, creamy texture.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Pan-Seared Steaks with "Creamed" Spinach & Lemon-Butter Purple Potatoes
Title
  • 2 Steaks
  • 2 cloves Garlic
  • 1 Lemon
  • ½ lb Purple Potatoes
  • ½ lb Spinach
  • 1 bunch Chives
  • 2 Tbsps Butter
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into ½-inch-thick rounds. Finely chop the chives. Quarter and deseed the lemon. Peel and mince the garlic.

Start the potatoes:
2 Start the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly.

Start the spinach:
3 Start the spinach:

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the spinach to release as much liquid as possible; discard the liquid. Transfer the spinach to a cutting board to cool. When cool enough to handle, finely chop. Wipe out the pan.

Cook the steaks:
4 Cook the steaks:

While the spinach cools, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the spinach, 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, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Finish the potatoes:
5 Finish the potatoes:

While the steaks rest, add half the butter to the pan of reserved fond; melt on medium-high until hot. Add the drained potatoes and cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and lightly browned. Remove from heat. Stir in the chives and the juice of 2 lemon wedges; season with salt and pepper to taste. Divide between 2 plates. Wipe out the pan.

Finish the spinach & plate your dish:
6 Finish the spinach & plate your dish:

In the pan used to cook the potatoes, melt the remaining butter on medium until hot. Add the garlic, chopped spinach and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the cheese and 2 tablespoons of water; stir until creamy. Season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the pan of spinach; stir to combine. Divide the sliced steaks and finished spinach between the plates of finished potatoes. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into ½-inch-thick rounds. Finely chop the chives. Quarter and deseed the lemon. Peel and mince the garlic.

2 Start the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly.

Start the spinach:
3 Start the spinach:

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the spinach to release as much liquid as possible; discard the liquid. Transfer the spinach to a cutting board to cool. When cool enough to handle, finely chop. Wipe out the pan.

4 Cook the steaks:

While the spinach cools, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the spinach, 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, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Cook the steaks:
5 Finish the potatoes:

While the steaks rest, add half the butter to the pan of reserved fond; melt on medium-high until hot. Add the drained potatoes and cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and lightly browned. Remove from heat. Stir in the chives and the juice of 2 lemon wedges; season with salt and pepper to taste. Divide between 2 plates. Wipe out the pan.

6 Finish the spinach & plate your dish:

In the pan used to cook the potatoes, melt the remaining butter on medium until hot. Add the garlic, chopped spinach and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the cheese and 2 tablespoons of water; stir until creamy. Season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the pan of spinach; stir to combine. Divide the sliced steaks and finished spinach between the plates of finished potatoes. Garnish with the remaining lemon wedges. Enjoy!

Finish the spinach & plate your dish:
Browse Steps
1 of 6