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Seared Steaks & Calabrian Chile Butter
with Roasted Potatoes & Asparagus
40 MIN
4 Servings
From the Test Kitchen
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 asparagus tossed with our herbaceous salsa verde rounds out this meal.
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NutritionPER SERVING
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Calories570 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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1 Red Onion
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1¼ lbs Potatoes
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¾ lb Asparagus
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½ oz Pickled Peppadew Peppers
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⅓ cup Salsa Verde
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¼ cup Grated Romano Cheese
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1 oz Salted Butter
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1½ tsps Calabrian Chile Paste
step-by-step
instructions
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. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onion. Roughly chop the peppers.
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 and pepper. 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.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large 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 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.
4
Cook & finish the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced onion 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, 3 to 4 minutes, or until softened. Transfer to a large bowl; add the roasted potatoes, chopped peppers, and salsa verde. Stir to combine. Taste, then season with salt and pepper if desired.
5
Make the Calabrian chile butter & 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. 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. Garnish the vegetables with the cheese. Enjoy!
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. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onion. Roughly chop the peppers.
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 and pepper. 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.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large 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 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.
4
Cook & finish the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced onion 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, 3 to 4 minutes, or until softened. Transfer to a large bowl; add the roasted potatoes, chopped peppers, and salsa verde. Stir to combine. Taste, then season with salt and pepper if desired.
5
Make the Calabrian chile butter & 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. 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. Garnish the vegetables with the cheese. Enjoy!
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