Seared Steaks & Caper Aioli

with Roasted Potatoes & Kale

40 MIN

+$9.99/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

This easy steakhouse-style recipe gets a sophisticated lift from our irresistible aioli—simply made by stirring mayonnaise together with garlic, vinegar, and briny capers. It’s perfect for spooning over juicy steaks, and for dipping our roasted potatoes, seasoned with classic spices like garlic powder and paprika.
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Nutrition

PER SERVING
Calories

1030 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
2 cloves Garlic
1 Tbsp Capers
¼ cup Mayonnaise
¾ lb Potatoes
6 oz Kale
1 Tbsp Sherry Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the aioli

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, chopped capers, half the vinegar, and up to half the garlic paste. Taste, then season with salt and pepper if desired.

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, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the steak

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, 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; 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 the kale

While the steaks rest, to the pan of reserved fond, add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and most of the water has cooked off. Add the remaining garlic paste and remaining vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the roasted potatoes and cooked kale. Serve the aioli on the side. Enjoy!