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Seared Steaks & Chile Butter
with Kale & Cheesy Potatoes
40 minWellness at Blue Apron
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4 Servings
- Est. 570 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.
Get Cooking
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
tried-and-true
kitchen tools
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
Roast & finish the 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 17 to 19 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Move the roasted potatoes to the center of the sheet pan. Carefully top 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 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.
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, stirring constantly, 30 second to 1 minute, or until slightly softened. 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 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 finished 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
Roast & finish the 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 17 to 19 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Move the roasted potatoes to the center of the sheet pan. Carefully top 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 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.
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, stirring constantly, 30 second to 1 minute, or until slightly softened. 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 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 finished potatoes and cooked kale. Top the steaks with the chile butter. Enjoy!
Tips from Home Chefs
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