Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Halve, peel, and thinly slice the shallot. Thinly slice the mushrooms.
Line a sheet pan with foil. Place the potato sticks 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 and arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 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; 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.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
In a large bowl, whisk together the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the oven fries and salad. Top the steaks with the pan sauce. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Halve, peel, and thinly slice the shallot. Thinly slice the mushrooms.
Line a sheet pan with foil. Place the potato sticks 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 and arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 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; 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.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
In a large bowl, whisk together the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the oven fries and salad. Top the steaks with the pan sauce. Enjoy!
Tips from Home Chefs