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Seared Steak & Fingerling Potatoes

with Charred Onion & Butter Lettuce Salad

Easy
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we're making a trio of gourmet sides worthy of rich, juicy steak. First, we're roasting fingerling potatoes along with wedges of red onion, which develop delicious charred edges in the oven. Then, we're glazing the onion on the stovetop with a bit of verjus to balance its sweetness with tangy flavor. The dish comes together with a salad of butter lettuce, walnuts, and a homemade blue cheese dressing.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Peel and quarter the onion. Cut off and discard the root end of the lettuce; carefully separate the leaves. Roughly chop the walnuts.

Roast the potatoes & char the onion:
2 Roast the potatoes & char the onion:

Place the potatoes on a sheet pan; place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, cut side down, on 1 side of the sheet pan. Arrange the seasoned onion in a single, even layer on the other side of the sheet pan. Roast, stirring the onion halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the dressing:
3 Make the dressing:

While the potatoes and onion roast, in a bowl, combine the cheese, mustard, crème fraîche, half the verjus, and 1 ½ tablespoons of water. Season with salt and pepper to taste.

Cook the steak:
4 Cook the steak:

While the potatoes and onion continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.

Glaze the onion:
5 Glaze the onion:

To the pan of reserved fond, add the remaining verjus and charred onion. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the onion is coated. Turn off the heat. Season with salt and pepper.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

In a large bowl, combine the lettuce and walnuts; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to coat. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potatoes, sliced steak, and salad between 2 dishes. Top the steaks with the glazed onion. 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!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Peel and quarter the onion. Cut off and discard the root end of the lettuce; carefully separate the leaves. Roughly chop the walnuts.

2 Roast the potatoes & char the onion:

Place the potatoes on a sheet pan; place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, cut side down, on 1 side of the sheet pan. Arrange the seasoned onion in a single, even layer on the other side of the sheet pan. Roast, stirring the onion halfway through, 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes & char the onion:
Make the dressing:
3 Make the dressing:

While the potatoes and onion roast, in a bowl, combine the cheese, mustard, crème fraîche, half the verjus, and 1 ½ tablespoons of water. Season with salt and pepper to taste.

4 Cook the steak:

While the potatoes and onion continue to roast, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board to rest for at least 5 minutes. Carefully drain off and discard any drippings from the pan.

Cook the steak:
Glaze the onion:
5 Glaze the onion:

To the pan of reserved fond, add the remaining verjus and charred onion. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the onion is coated. Turn off the heat. Season with salt and pepper.

6 Make the salad & plate your dish:

In a large bowl, combine the lettuce and walnuts; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to coat. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Divide the roasted potatoes, sliced steak, and salad between 2 dishes. Top the steaks with the glazed onion. Enjoy!