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Seared Steaks & Garlic Butter

with Oven Fries & Salad

Customer Favorite
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Here, classic French steak frites (or “fries”) gets another layer of rich flavor from garlic butter, spooned over the steaks as they cook.

fresh
ingredients
Seared Steaks & Garlic Butter with Oven Fries & Salad
Title
  • 2 Steaks
  • 2 cloves Garlic
  • 1 Head Lettuce
  • 1 lb Russet Potatoes
  • 1 bunch Chives
  • 3 Tbsps Creamy Mustard Sauce
  • 2 Tbsps Butter
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the potatoes. Cut the potatoes lengthwise into 1/2-inch-thick sticks; place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Peel and finely chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Thinly slice the chives.

Make the vinaigrette:
3 Make the vinaigrette:

While the potatoes continue to roast, in a bowl, combine 1/4 of the creamy mustard sauce and the vinegar. Slowly whisk in 2 teaspoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

Cook the steaks & make the garlic butter:
4 Cook the steaks & make the garlic butter:

Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the garlic and butter. Cook, frequently spooning the butter over the steak, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Turn off the heat. Transfer the cooked steak to a cutting board and let rest for at least 5 minutes. Transfer the garlic butter to a bowl.

Make the salad:
5 Make the salad:

While the steaks rest, place the lettuce in a large bowl. Add enough of the vinaigrette to coat (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish.

Slice the steaks & plate your dish:
6 Slice the steaks & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks and oven fries among 4 dishes. Drizzle the reserved garlic butter over the fries. Garnish with the chives. Transfer the remaining creamy mustard sauce to a serving dish. Serve the salad and remaining creamy mustard sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the potatoes. Cut the potatoes lengthwise into 1/2-inch-thick sticks; place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Peel and finely chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Thinly slice the chives.

Prepare the remaining ingredients:
Make the vinaigrette:
3 Make the vinaigrette:

While the potatoes continue to roast, in a bowl, combine 1/4 of the creamy mustard sauce and the vinegar. Slowly whisk in 2 teaspoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

4 Cook the steaks & make the garlic butter:

Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the garlic and butter. Cook, frequently spooning the butter over the steak, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Turn off the heat. Transfer the cooked steak to a cutting board and let rest for at least 5 minutes. Transfer the garlic butter to a bowl.

Cook the steaks & make the garlic butter:
Make the salad:
5 Make the salad:

While the steaks rest, place the lettuce in a large bowl. Add enough of the vinaigrette to coat (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish.

6 Slice the steaks & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks and oven fries among 4 dishes. Drizzle the reserved garlic butter over the fries. Garnish with the chives. Transfer the remaining creamy mustard sauce to a serving dish. Serve the salad and remaining creamy mustard sauce on the side. Enjoy!

Slice the steaks & plate your dish: