Seared Steaks & Calabrian Chile Butter
with Roasted Potatoes & Broccoli
with Flank Steak
To melt atop seared steaks, you'll mix softened butter with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy) for a rich and vibrant heat. A hearty side of roasted potatoes and broccoli tossed with tangy romano cheese rounds out the dish.
Details
To melt atop seared steaks, you'll mix softened butter with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy) for a rich and vibrant heat. A hearty side of roasted potatoes and broccoli tossed with tangy romano cheese rounds out the dish.
Nutrition per serving
Customer Favorite
600 Calories Or Less
Carb Conscious
Ingredients
2 each
Flank Steak
12 oz
Potatoes
8 oz
Broccoli
1 oz
Salted Butter
1 ½ tsp
Calabrian Chile Paste
¼ cup
Grated Romano Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine.
step 2
Roast the vegetables
step 3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both 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 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* 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.
step 4
Finish & serve your dish
In a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired. Transfer the roasted vegetables to a large bowl; add a drizzle of olive oil and the romano. Toss to combine. 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 finished vegetables. Top the steaks with the Calabrian chile butter. Enjoy!
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine.
step 2
Roast the vegetables
step 3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both 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 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* 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.
step 4
Finish & serve your dish
In a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until thoroughly combined. Taste, then season with salt and pepper if desired. Transfer the roasted vegetables to a large bowl; add a drizzle of olive oil and the romano. Toss to combine. 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 finished vegetables. Top the steaks with the Calabrian chile butter. Enjoy!
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