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Seared Steaks & Chile Butter
with Kale & Cheesy Potatoes
40 minWellness at Blue Apron
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4 Servings
- Est. 590 Cals/serving
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In this dish, you’ll make your own compound butter—simply butter mixed with specialty Calabrian chile paste—that you’ll serve over warm, juicy steaks. We’re pairing it with two classic steakhouse-style sides of sautéed kale and roasted potatoes finished with Grana Padano cheese.
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fresh
ingredients
Title
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4 Steaks
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1 bunch Kale
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2 cloves Garlic
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1 Lemon
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4 Tbsps Butter
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1½ tsps Calabrian Chile Paste
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0.7 oz Grana Padano Cheese
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1¼ lbs Red Potatoes
step-by-step
instructions
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch pieces. Grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
2
Make the cheesy potatoes:
Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top the roasted potatoes with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.
3
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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 and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
4
Make the chile butter:
Meanwhile, 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 butter to be. Using a fork, mash to thoroughly combine. Taste, then season with salt and pepper if desired.
5
Cook the kale:
While the steaks rest, to the pan of reserved fond, add the chopped garlic (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 chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the lemon juice. 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 cooked kale. Top the steaks with the chile butter. Enjoy!
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch pieces. Grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
2
Make the cheesy potatoes:
Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top the roasted potatoes with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.
3
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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 and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
4
Make the chile butter:
Meanwhile, 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 butter to be. Using a fork, mash to thoroughly combine. Taste, then season with salt and pepper if desired.
5
Cook the kale:
While the steaks rest, to the pan of reserved fond, add the chopped garlic (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 chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the lemon juice. 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 cooked kale. Top the steaks with the chile butter. Enjoy!
Tips from Home Chefs
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