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Parmesan-Crusted Steaks

with Mashed Potatoes & Broccoli

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Before baking them, you’ll top these steaks with a combination of parmesan, breadcrumbs, spices, and lemon, resulting in a savory, smoky crust. They pair perfectly with potatoes mashed with creamy labneh.

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Parmesan-Crusted Steaks with Mashed Potatoes & Broccoli
Title
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Start the broccoli:
3 Start the broccoli:

While the potatoes cook, line a sheet pan with aluminum foil. Place the broccoli pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Make the parmesan-breadcrumb topping:
4 Make the parmesan-breadcrumb topping:

While the broccoli roasts, in a bowl, combine the breadcrumbs, parmesan cheese, lemon zest, spice blend, and the juice of 2 lemon wedges. Stir in enough olive oil to create a rough paste; season with salt and pepper.

Sear the steaks:
5 Sear the steaks:

While the broccoli continues to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side, or until browned. Carefully transfer to the other side of the sheet pan of roasted broccoli. Evenly top the browned steaks with the parmesan-breadcrumb topping (carefully pressing to adhere).

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

Roast the browned steaks and roasted broccoli 7 to 9 minutes for medium-rare steaks, or until the steaks are cooked to your desired degree of doneness and the broccoli is tender when pierced with a fork. Remove from the oven. Transfer the roasted steaks to a plate and let rest at least 5 minutes. While the steaks rest, evenly top the broccoli with the juice of the remaining lemon wedges. Serve the rested steaks with the finished broccoli and mashed potatoes. Enjoy

Tips from Home Chefs

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:
Start the broccoli:
3 Start the broccoli:

While the potatoes cook, line a sheet pan with aluminum foil. Place the broccoli pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

4 Make the parmesan-breadcrumb topping:

While the broccoli roasts, in a bowl, combine the breadcrumbs, parmesan cheese, lemon zest, spice blend, and the juice of 2 lemon wedges. Stir in enough olive oil to create a rough paste; season with salt and pepper.

Make the parmesan-breadcrumb topping:
Sear the steaks:
5 Sear the steaks:

While the broccoli continues to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side, or until browned. Carefully transfer to the other side of the sheet pan of roasted broccoli. Evenly top the browned steaks with the parmesan-breadcrumb topping (carefully pressing to adhere).

6 Finish & serve your dish:

Roast the browned steaks and roasted broccoli 7 to 9 minutes for medium-rare steaks, or until the steaks are cooked to your desired degree of doneness and the broccoli is tender when pierced with a fork. Remove from the oven. Transfer the roasted steaks to a plate and let rest at least 5 minutes. While the steaks rest, evenly top the broccoli with the juice of the remaining lemon wedges. Serve the rested steaks with the finished broccoli and mashed potatoes. Enjoy

Finish & serve your dish: