Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Steaks & Lemon-Caper Butter
with Oven Fries
40 MIN
4 Servings
From the Test Kitchen
In this dish, you’ll make your own compound butter—simply butter mixed with capers, a touch of lemon juice, and more—that you’ll serve over warm, juicy steaks. Classic sides of sautéed kale and crispy oven fries (tossed in our weeknight hero spice blend) round out this steakhouse-style meal.
Get Cooking-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
Download
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
Title
-
2 Steaks
- 1¼ lbs Golden Or Red Potatoes
- 1 clove Garlic
- 1 Lemon
- 1 Tbsp Capers
- 4 Tbsps Butter
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 1 bunch Kale
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick sticks. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
2
Roast the potatoes:
Line a sheet pan with foil. Place the potato sticks on the foil. Drizzle with 2 tablespoons of olive oil; season with salt, pepper, and all but a pinch of the spice blend. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the steaks:
While the potatoes roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 7 minutes per side 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 and let rest at least 5 minutes.
4
Cook the kale:
While the steaks rest, add the chopped kale to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Make the compound butter & serve your dish:
While the kale cooks, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Using a fork, mash to combine. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and cooked kale. Top the steaks with the compound butter. Enjoy!
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick sticks. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
2
Roast the potatoes:
Line a sheet pan with foil. Place the potato sticks on the foil. Drizzle with 2 tablespoons of olive oil; season with salt, pepper, and all but a pinch of the spice blend. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the steaks:
While the potatoes roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 7 minutes per side 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 and let rest at least 5 minutes.
4
Cook the kale:
While the steaks rest, add the chopped kale to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Make the compound butter & serve your dish:
While the kale cooks, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Using a fork, mash to combine. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and cooked kale. Top the steaks with the compound butter. Enjoy!
Tips from Home Chefs