Seared Steaks & Cheesy Potatoes with Steak Sauce & Roasted Vegetables
45g of Protein

Seared Steaks & Cheesy Potatoes

with Steak Sauce & Roasted Vegetables

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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Mediterranean Diet
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600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
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30g Of Protein
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Keto Friendly
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45g Of Protein
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Nutritionist's Pick
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Wheat Free
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Reduced Sodium
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  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Top Sirloin Steaks

    From the Test Kitchen

    The classic steak dinner gets an upgrade here with a pan sauce that highlights umami-rich flavors like soy glaze and ketchup (and for extra savoriness, cooks in the flavorful fond from our steaks). Two simple sides of cheesy potato rounds and a roasted duo of zucchini and carrots ties the dish together.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less 45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
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    ingredients
    Seared Steaks & Cheesy Potatoes with Steak Sauce & Roasted Vegetables
    Title
    • 4 Top Sirloin Steaks
    • 1¼ lbs Potatoes
    • 2 Zucchini
    • ¾ lb Carrots
    • 2 cloves Garlic
    • 1 Tbsp Red Wine Vinegar
    • 4 oz White Cheddar Cheese
    • 3 Tbsps Soy Glaze
    • 3 Tbsps Ketchup
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Prepare the ingredients & start the steak sauce
    1 Prepare the ingredients & start the steak sauce

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and ¼ cup of warm water until the sugar is dissolved.

    Make the cheesy potatoes
    2 Make the cheesy potatoes
    Line two sheet pans with foil. Place the potato rounds on one sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheddar. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the carrot pieces and zucchini pieces on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, 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; 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.

    Finish the steak sauce
    5 Finish the steak sauce

    While the steaks rest, add the chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    6 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 cheesy potatoes and roasted vegetables. Top the steaks with the finished steak sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the steak sauce
    1 Prepare the ingredients & start the steak sauce

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and ¼ cup of warm water until the sugar is dissolved.

    2 Make the cheesy potatoes
    Line two sheet pans with foil. Place the potato rounds on one sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheddar. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.
    Make the cheesy potatoes
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the carrot pieces and zucchini pieces on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, 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; 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.

    Cook the steaks
    Finish the steak sauce
    5 Finish the steak sauce

    While the steaks rest, add the chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    6 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 cheesy potatoes and roasted vegetables. Top the steaks with the finished steak sauce. Enjoy!

    Slice the steaks & serve your dish
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