Seared Steaks & Caper Aioli with Roasted Potatoes & Kale

Seared Steaks & Caper Aioli

with Roasted Potatoes & Kale

40 MIN
$18.94/serving 2 Servings
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  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with NY Strip Steaks

    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 the 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
      970 Cals (est.)
    fresh
    ingredients
    Seared Steaks & Caper Aioli with Roasted Potatoes & Kale
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 Tbsp Capers
    • 2 cloves Garlic
    • ¾ lb Potatoes
    • ¼ cup Mayonnaise
    • 6 oz Kale
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients & make the aioli
    1 Prepare the ingredients & make the aioli

    Place an oven rack in the center of the oven; preheat 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.

    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, 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. 

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks 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 steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until 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. 

    Cook the kale
    4 Cook the kale

    While the steaks rests, 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. 

    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

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

    Tips from Home Chefs

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    Prepare the ingredients & make the aioli
    1 Prepare the ingredients & make the aioli

    Place an oven rack in the center of the oven; preheat 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. 

    Roast the potatoes
    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks 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 steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until 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. 

    4 Cook the kale

    While the steaks rests, 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. 

    Cook the kale
    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

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

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