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Seared Steak

with Roasted Potatoes & Caper Aioli

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This easy steakhouse-style recipe gets a sophisticated lift from our irresistible aioli—simply made by stirring mayonnaise together with garlic, vinegar, and briny capers. It’s the perfect dipper for our roasted potatoes, seasoned with zesty spices like celery seeds and ground yellow mustard.

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Seared Steak with Roasted Potatoes & Caper Aioli
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instructions
Prepare the ingredients & make the aioli:
1 Prepare the ingredients & make the aioli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Remove and discard the stems of the kale; roughly chop the leaves. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, chopped capers, half the vinegar, and up to half the garlic paste. Season with salt and pepper to taste. 

Roast the potatoes:
2 Roast the potatoes:

Line a sheet pan with aluminum foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the steak:
3 Cook the steak:

While the potatoes 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 5 to 7 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. Let rest at least 5 minutes. 

Cook the kale:
4 Cook the kale:

While the steak rests, to the pan of reserved fond, add the chopped kaleremaining garlic pasteremaining vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Loosely cover the pan with aluminum foil; cook on medium-high, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the kale is softened and the water has cooked off. Turn off the heat and season with salt and pepper to taste.

Slice the steak & serve your dish:
5 Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the roasted potatoes, cooked kale, and aioli on the side. Enjoy! 

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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.

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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 & make the aioli:
1 Prepare the ingredients & make the aioli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Remove and discard the stems of the kale; roughly chop the leaves. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, chopped capers, half the vinegar, and up to half the garlic paste. Season with salt and pepper to taste. 

2 Roast the potatoes:

Line a sheet pan with aluminum foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Cook the steak:
3 Cook the steak:

While the potatoes 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 5 to 7 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. Let rest at least 5 minutes. 

4 Cook the kale:

While the steak rests, to the pan of reserved fond, add the chopped kaleremaining garlic pasteremaining vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Loosely cover the pan with aluminum foil; cook on medium-high, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the kale is softened and the water has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the kale:
Slice the steak & serve your dish:
5 Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the roasted potatoes, cooked kale, and aioli on the side. Enjoy!