Seared Steaks & Calabrian Chile Butter with Roasted Potatoes & Asparagus
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Seared Steaks & Calabrian Chile Butter

with Roasted Potatoes & Asparagus

40 MIN
+$2.99/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak
    • with Ribeye Steak

    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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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    Nutrition Label
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    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.

    fresh
    ingredients
    Seared Steaks & Calabrian Chile Butter with Roasted Potatoes & Asparagus
    Title
    • 1 20-Oz Pasture-Raised Ribeye Steak
    • 1 Red Onion
    • 1¼ lbs Potatoes
    • ¾ lb Asparagus
    • ½ oz Pickled Peppadew Peppers
    • ⅓ cup Salsa Verde
    • ¼ cup Grated Romano Cheese
    • 1 oz Salted Butter
    • 1½ tsps Calabrian Chile Paste
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    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 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.
    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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] 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 & finish the vegetables
    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.

    Make the Calabrian chile butter & serve your dish
    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 steak; slice crosswise against the grain. Serve the sliced steak with the finished vegetables. Top the steak with the Calabrian chile butter. Garnish the vegetables with the cheese. Enjoy!

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    Seared Steaks & Calabrian Chile Butter

    Prepare the ingredients
    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.
    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 large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] 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.

    Cook & finish the vegetables
    Make the Calabrian chile butter & serve your dish
    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 steak; slice crosswise against the grain. Serve the sliced steak with the finished vegetables. Top the steak with the Calabrian chile butter. Garnish the vegetables with the cheese. Enjoy!

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