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Seared Steaks & Glazed Onion
with Garlic Rolls & Roasted Vegetables
55 minWellness at Blue Apron
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4 Servings
- Est. 880 Cals/serving
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DownloadPlease 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.
For a savory finish to simply seared steaks, you’ll make a rich topping of caramelized onion glazed with tomato paste and worcestershire sauce—served alongside warm herbed garlic rolls, perfect for scooping up every bite. A side of roasted vegetables dressed in creamy ranch rounds out the dish.
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fresh
ingredients
Title
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4 Steaks
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1 lb Pizza Dough
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½ lb Sweet Peppers
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1 Yellow Onion
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1 clove Garlic
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1 lb Broccoli
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¼ cup Grated Parmesan Cheese
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2 Tbsps Butter
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2 Tbsps Tomato Paste
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3 Tbsps Ranch Dressing
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2 Tbsps Vegetarian Worcestershire Sauce
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1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
2
Roast & dress the vegetables:
Place the broccoli florets and quartered peppers on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Place on the lower oven rack. Roast 20 to 22 minutes, or until tender. Remove from the oven. Carefully transfer to a bowl. Add the ranch dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
3
Assemble & bake the rolls:
Meanwhile, lightly oil a separate sheet pan. Tear the dough into 12 to 16 equal-sized pieces (about 2 inches per piece); shape into rounds. Transfer to the sheet pan; arrange in an even layer. Place on the upper oven rack. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.
4
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), 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. Let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Cook & glaze the onion:
To the pan of reserved fond, add the sliced onion; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/2 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the worcestershire sauce. Taste, then season with salt and pepper if desired.
6
Finish the rolls & serve your dish:
Meanwhile, in a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Add the oregano, half the cheese, as much of the garlic paste as you’d like, and 2 tablespoons of olive oil; stir to combine. Add the baked rolls; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rolls and dressed vegetables. Top the steaks with the glazed onion. Garnish with the remaining cheese. Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
2
Roast & dress the vegetables:
Place the broccoli florets and quartered peppers on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Place on the lower oven rack. Roast 20 to 22 minutes, or until tender. Remove from the oven. Carefully transfer to a bowl. Add the ranch dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
3
Assemble & bake the rolls:
Meanwhile, lightly oil a separate sheet pan. Tear the dough into 12 to 16 equal-sized pieces (about 2 inches per piece); shape into rounds. Transfer to the sheet pan; arrange in an even layer. Place on the upper oven rack. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.
4
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), 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. Let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Cook & glaze the onion:
To the pan of reserved fond, add the sliced onion; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/2 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the worcestershire sauce. Taste, then season with salt and pepper if desired.
6
Finish the rolls & serve your dish:
Meanwhile, in a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Add the oregano, half the cheese, as much of the garlic paste as you’d like, and 2 tablespoons of olive oil; stir to combine. Add the baked rolls; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished rolls and dressed vegetables. Top the steaks with the glazed onion. Garnish with the remaining cheese. Enjoy!
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