Seared Steaks & Chive Butter with Cheesy Mashed Potatoes

Seared Steaks & Chive Butter

with Cheesy Mashed Potatoes

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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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Available Options

  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
    • with Bistro Steaks

    From the Test Kitchen

    For a hearty complement to seared steaks, you’ll make a savory combination of potatoes and melty gouda—mashed together for a delightfully cheesy finish. A simple side of broccoli topped with tangy parmesan and garlic lends even more rich flavor to the dish.
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    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Seared Steaks & Chive Butter with Cheesy Mashed Potatoes
    Title
    • 4 Steaks
    • 1 clove Garlic
    • 1 bunch Chives
    • ¼ cup Grated Parmesan Cheese
    • 1 lb Broccoli
    • 1¼ lbs Potatoes
    • 4 oz Smoked Gouda Cheese
    • 1 oz Salted Butter
    • 1 Lemon
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven 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. Grate the gouda on the large side of a box grater. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated gouda; 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.

    Roast the broccoli
    3 Roast the broccoli
    Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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.
    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.* 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.  

    Make the chive butter
    5 Make the chive butter

    Meanwhile, in a bowl, combine the softened butter and sliced chives; season with salt and pepper. Using a fork, mash to thoroughly combine.

    Finish the broccoli & serve your dish
    6 Finish the broccoli & serve your dish

    To the bowl of lemon juice, add half the parmesan and as much of the garlic paste as you’d like. Stir to combine. Add the roasted broccoli; toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished broccoli and mashed potatoes. Top the steaks with the chive butter. Garnish the broccoli with the remaining parmesan. Enjoy!

    Tips from Home Chefs

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    Seared Steaks & Chive Butter

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the butter from the refrigerator to soften. Preheat the oven 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. Grate the gouda on the large side of a box grater. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the chives. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the grated gouda; 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.

    Cook & mash the potatoes
    Roast the broccoli
    3 Roast the broccoli
    Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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.
    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.* 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 steaks
    Make the chive butter
    5 Make the chive butter

    Meanwhile, in a bowl, combine the softened butter and sliced chives; season with salt and pepper. Using a fork, mash to thoroughly combine.

    6 Finish the broccoli & serve your dish

    To the bowl of lemon juice, add half the parmesan and as much of the garlic paste as you’d like. Stir to combine. Add the roasted broccoli; toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished broccoli and mashed potatoes. Top the steaks with the chive butter. Garnish the broccoli with the remaining parmesan. Enjoy!

    Finish the broccoli & serve your dish
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