Seared Steak with Roasted Potatoes & Caper Aioli

Seared Steak

with Roasted Potatoes & Caper Aioli

40 MIN
2 Servings
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From the Test Kitchen

This easy steakhouse-style dish 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 both the steak and a side of roasted potatoes, seasoned with zesty spices like paprika and ground yellow mustard.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Seared Steak with Roasted Potatoes & Caper Aioli
Title
  • 1 12 Oz Steak
  • ¾ lb Golden Potatoes
  • 2 cloves Garlic
  • 1 bunch Kale
  • 1 Tbsp Capers
  • ¼ cup Mayonnaise
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Chesapeake Spice Blend (Sweet Paprika, Celery Seeds, Ground Yellow Mustard & Ground Bay Leaves)
time-saving
tips & techniques
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. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, chopped capers, half the vinegar, and up to half the garlic paste. Taste, then season with salt and pepper if desired. 

Roast the potatoes:
2 Roast the potatoes:

Line a sheet pan with 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 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the steak:
3 Cook the steak:

Meanwhile, 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. 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. 

* An instant-read thermometer should register 145°F.

Cook the kale:
4 Cook the kale:

While the steak rests, to the pan of reserved fond, add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the water has cooked off. Add the remaining garlic paste and remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

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 and cooked kale. Serve the aioli on the side. Enjoy! 

Tips from Home Chefs

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. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, chopped capers, half the vinegar, and up to half the garlic paste. Taste, then season with salt and pepper if desired. 

2 Roast the potatoes:

Line a sheet pan with 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 22 to 24 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:

Meanwhile, 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. 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. 

* An instant-read thermometer should register 145°F.

4 Cook the kale:

While the steak rests, to the pan of reserved fond, add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the water has cooked off. Add the remaining garlic paste and remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

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 and cooked kale. Serve the aioli on the side. Enjoy! 

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