Seared Steaks & Caper Butter
with Mashed Potatoes & Roasted Brussels Sprouts
To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.
Details
To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.
Nutrition per serving
Ingredients
2 each
Flank Steak
12 oz
Potatoes
8 oz
Brussels Sprouts
2 tbsp
Crème Fraîche
1 tbsp
Apple Cider Vinegar
1 oz
Salted Butter
2 clove
Garlic
1 tbsp
Capers
1 tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.
step 2
Cook & mash the potatoes
Add the diced potatoes and chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast & finish the brussels sprouts
Meanwhile, line a sheet pan with foil. Place the halved brussels sprouts 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 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with half the vinegar (you will have extra); carefully stir to coat.
step 4
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 4 to 6 minutes per side 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; 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 5
Make the caper butter & serve your dish
While the steaks rest, in a bowl, combine the softened butter and chopped capers. Mash to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished brussels sprouts. Top the steaks with the caper butter. Enjoy!
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the capers.
step 2
Cook & mash the potatoes
Add the diced potatoes and chopped garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast & finish the brussels sprouts
Meanwhile, line a sheet pan with foil. Place the halved brussels sprouts 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 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with half the vinegar (you will have extra); carefully stir to coat.
step 4
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 4 to 6 minutes per side 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; 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 5
Make the caper butter & serve your dish
While the steaks rest, in a bowl, combine the softened butter and chopped capers. Mash to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished brussels sprouts. Top the steaks with the caper butter. Enjoy!
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