Pan-Seared Steaks & Salsa Verde

with Roasted Broccoli & Purple Potatoes

40 MIN

4 Servings

Wellness at Blue Apron

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

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

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.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans

Nutrition

PER SERVING
Calories

640 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!