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Parmesan-Crusted Steaks
with Mashed Potatoes & Broccoli
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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2 Servings
- Est. 650 Cals/serving
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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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fresh
ingredients
Title
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2 Steaks
- ½ lb Broccoli
- ¾ lb Golden Potatoes
- ¼ cup Panko Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- 1 Pink Lemon
- ¼ cup Labneh Cheese
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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
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.
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.
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
Tips from Home Chefs
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