Seared Steaks & Glazed Onion with Garlic Rolls & Roasted Vegetables

Seared Steaks & Glazed Onion

with Garlic Rolls & Roasted Vegetables

55 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Seared Steaks & Glazed Onion with Garlic Rolls & Roasted Vegetables
Title
  • 4 Steaks
  • 1 lb Pizza Dough
  • ½ lb Sweet Peppers
  • 1 Yellow Onion
  • 1 clove Garlic
  • 1 lb Broccoli
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 tsp Whole Dried Oregano
Prepare the ingredients:
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).

Roast & dress the vegetables:
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.

Assemble & bake the rolls:
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. 

Cook the steaks:
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.

Cook & glaze the onion:
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.

Finish the rolls & serve your dish:
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!

Tips from Home Chefs

Prepare the ingredients:
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.

Roast & dress the vegetables:
Assemble & bake the rolls:
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.

Cook the steaks:
Cook & glaze the onion:
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!

Finish the rolls & serve your dish:
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