Seared Steaks & Balsamic Glazed Mushrooms with Roasted Carrots & Potato Wedges
600 Calories or Less

Seared Steaks & Balsamic Glazed Mushrooms

with Roasted Carrots & Potato Wedges

45 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks View recipe
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
    • with Top Sirloin Steaks

    From the Test Kitchen

    For this comforting, steakhouse-style dish, we’re serving juicy steaks with tender mushrooms and shallot glazed in tangy-sweet balsamic vinegar. A hearty side of roasted potatoes and carrots rounds out the dish.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    fresh
    ingredients
    Seared Steaks & Balsamic Glazed Mushrooms with Roasted Carrots & Potato Wedges
    Title
    • 2 Top Sirloin Steaks
    • 6 oz Carrots
    • 12 oz Potatoes
    • 4 oz Mushrooms
    • 1 Shallot
    • 1 Tbsp Balsamic Vinegar
    • 3 Tbsps Soy Glaze
    • ½ oz Salted Butter
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    Seared Steaks & Balsamic Glazed Mushrooms

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the carrots lengthwise, then cut crosswise into 2-inch pieces. Thinly slice the mushrooms. Halve, peel, and thinly slice the shallot(s). In a bowl, combine the soy glaze, vinegar and 2 tablespoons of water (or 4 tablespoons for 4 servings).

    2 Roast the potatoes

    Place the potato wedges on one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Roast the carrots
    3 Roast the carrots

    Meanwhile, place the carrot pieces on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat and arrange in an even layer. Roast 14 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 5 to 10 minutes for medium-rare (125°F), 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 and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Glaze the mushrooms & serve your dish
    5 Glaze the mushrooms & serve your dish

    To the pan of reserved fond, add the sliced mushrooms and sliced shallot(s) in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until coated. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and roasted potatoes. Top the steaks with the glazed mushrooms. Enjoy!

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