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Seared Steaks & Lemon-Caper Butter

with Oven Fries

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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Seared Steaks & Lemon-Caper Butter with Oven Fries
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instructions
Prepare the ingredients:
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). 

Roast the potatoes:
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.

Cook the steaks:
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. 

Cook the kale:
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.

Make the compound butter & serve your dish:
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

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 the ingredients:
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.

Roast the potatoes:
Cook the steaks:
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.

Cook the kale:
Make the compound butter & serve your dish:
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!