Seared Steaks & Dijon-Balsamic Pan Sauce with Delicata Squash, Green Beans & Goat Cheese
Fall Produce

Seared Steaks & Dijon-Balsamic Pan Sauce

with Delicata Squash, Green Beans & Goat Cheese

35 MIN
4 Servings
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Available Options

  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Tenderloin Steaks
    includes four 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steaks View recipe
    • with Flank Steaks

    From the Test Kitchen

    Here, simply seared steaks get a rich, punchy lift from a pan sauce featuring white balsamic vinegar, dijon mustard, butter, and more. You'll roast three different vegetables in the oven, then top them with crumbles of tangy goat cheese for the perfect accompaniment.

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    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
    Nutrition Label
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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 & Dijon-Balsamic Pan Sauce with Delicata Squash, Green Beans & Goat Cheese
    Title
    • 4 Flank Steaks
    • 1 oz Salted Butter
    • 2 Delicata Squash
    • 1 Red Onion
    • 1 Tbsp White Balsamic Vinegar
    • 6 oz Green Beans
    • 2 oz Goat Cheese
    • 1 Tbsp Dijon Mustard
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Light Brown Sugar
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the vegetables
    1 Prepare the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Cut off and discard any stems from the green beans; halve crosswise. Halve and peel the onion. Cut into 1-inch-wide wedges, keeping the layers intact. Place the halved green beans and onion wedges in a bowl; drizzle with olive oil and season with salt, pepper, and half the spice blend.  

    Roast the vegetables
    2 Roast the vegetables

    Line a sheet pan with foil. Place the squash pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer. Roast 11 minutes. Leaving the oven on, remove from the oven. Carefully arrange the seasoned onion and green beans in an even layer on top of the partially roasted squash. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.  

    Start the sauce
    3 Start the sauce

    Meanwhile, in a bowl, combine the vinegar, mustard, sugar, and 2 tablespoons of water.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 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.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    While the steaks rest, add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium- high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Stir in the butter until melted combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables. Top the steaks with the finished sauce. Top the vegetables with the goat cheese (crumbling before adding). Enjoy!

    Tips from Home Chefs

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    Seared Steaks & Dijon-Balsamic Pan Sauce

    Prepare the vegetables
    1 Prepare the vegetables

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/2-inch pieces. Cut off and discard any stems from the green beans; halve crosswise. Halve and peel the onion. Cut into 1-inch-wide wedges, keeping the layers intact. Place the halved green beans and onion wedges in a bowl; drizzle with olive oil and season with salt, pepper, and half the spice blend.  

    2 Roast the vegetables

    Line a sheet pan with foil. Place the squash pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer. Roast 11 minutes. Leaving the oven on, remove from the oven. Carefully arrange the seasoned onion and green beans in an even layer on top of the partially roasted squash. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.  

    Roast the vegetables
    Start the sauce
    3 Start the sauce

    Meanwhile, in a bowl, combine the vinegar, mustard, sugar, and 2 tablespoons of water.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 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.

    Cook the steaks
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    While the steaks rest, add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium- high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Stir in the butter until melted combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables. Top the steaks with the finished sauce. Top the vegetables with the goat cheese (crumbling before adding). Enjoy!

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