Pan-Seared Steaks & Salsa Verde with Roasted Broccoli & Purple Potatoes

Pan-Seared Steaks & Salsa Verde

with Roasted Broccoli & Purple Potatoes

40 MIN
4 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Potatoes are a tried-and-true pairing for steak. But in this recipe, we decided to go the extra mile—to infuse the dish with more color, flavor and nutrients—by serving our steak with gorgeous purple potatoes. The striking hue of these spuds, most popular in South America, results from a wealth of antioxidants. Their taste is earthy and somewhat nutty, accented here by a dusting of ground fennel and coriander. Roasted with broccoli, these potatoes are the perfect side for succulent, pan-seared steak.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Pan-Seared Steaks & Salsa Verde with Roasted Broccoli & Purple Potatoes
Title
  • 4 Sirloin Tip Steaks
  • ¾ lb Purple Potatoes
  • 2 cloves Garlic
  • 1 lb Broccoli
  • 1 Lemon
  • 1 Red Onion
  • 1 Large Bunch Parsley
  • 3 Tbsps Sliced Almonds
  • 2 tsps Roasted Broccoli Spice Blend (Ground Fennel & Ground Coriander)
  • ½ cup Grated Pecorino Cheese
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Remove the steaks from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the potatoes into bite-sized wedges. Cut the broccoli into small florets. Peel and thinly slice the garlic. Peel and medium dice the onion. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Quarter and deseed the lemon. Roughly chop the almonds.

Roast the vegetables:
2 Roast the vegetables:

Place the broccoli, potatoes, onion and garlic on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until tender when pierced with a fork. Transfer to a serving dish.

Make the salsa verde:
3 Make the salsa verde:

While the vegetables roast, in a medium bowl, combine the parsley, almonds, the juice of 2 lemon wedges and half the pecorino cheese; season with salt and pepper. Stir in enough olive oil to create a thin paste. Set aside.

Cook the steaks:
4 Cook the steaks:

Once the vegetables have roasted for about 15 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish and let rest for at least 5 minutes.

Dress the roasted vegetables:
5 Dress the roasted vegetables:

Top the serving dish of roasted vegetables with the juice of the remaining lemon wedges and the remaining pecorino cheese. Season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Top each of the rested steaks with a few spoonfuls of the salsa verde. Serve with the dressed vegetables and any remaining salsa verde on the side. Enjoy!

Tips from Home Chefs

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Pan-Seared Steaks & Salsa Verde

Prepare the ingredients:
How To: Peel Garlic
1 Prepare the ingredients:

Preheat the oven to 450°F. Remove the steaks from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the potatoes into bite-sized wedges. Cut the broccoli into small florets. Peel and thinly slice the garlic. Peel and medium dice the onion. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Quarter and deseed the lemon. Roughly chop the almonds.

2 Roast the vegetables:

Place the broccoli, potatoes, onion and garlic on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until tender when pierced with a fork. Transfer to a serving dish.

Roast the vegetables:
Make the salsa verde:
3 Make the salsa verde:

While the vegetables roast, in a medium bowl, combine the parsley, almonds, the juice of 2 lemon wedges and half the pecorino cheese; season with salt and pepper. Stir in enough olive oil to create a thin paste. Set aside.

4 Cook the steaks:

Once the vegetables have roasted for about 15 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish and let rest for at least 5 minutes.

Cook the steaks:
Dress the roasted vegetables:
5 Dress the roasted vegetables:

Top the serving dish of roasted vegetables with the juice of the remaining lemon wedges and the remaining pecorino cheese. Season with salt and pepper to taste.

6 Finish & serve your dish:

Top each of the rested steaks with a few spoonfuls of the salsa verde. Serve with the dressed vegetables and any remaining salsa verde on the side. Enjoy!

Finish & serve your dish:
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