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
-
Time40 min
-
Servings4
-
NutritionEst. 590 calories
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.
Get Cooking
fresh
ingredients
Title
-
4 Steaks
-
1 bunch Kale
-
2 cloves Garlic
-
1 Lemon
-
4 Tbsps Butter
-
1 Tbsp Capers
-
1¼ lbs Golden Or Red Potatoes
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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 1/2-inch-thick sticks. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the capers. Quarter and deseed the lemon.
2
Prepare & roast the oven fries:
Line a sheet pan with foil. Place the potato sticks in a large bowl; drizzle with 1 tablespoon of olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan, heat 1 tablespoon 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 and let rest at least 5 minutes.
4
Cook the kale:
Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 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:
Meanwhile, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of the remaining lemon wedges, and as much of the garlic paste as you’d like. Using a fork, mash to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the oven fries 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 1/2-inch-thick sticks. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the capers. Quarter and deseed the lemon.
2
Prepare & roast the oven fries:
Line a sheet pan with foil. Place the potato sticks in a large bowl; drizzle with 1 tablespoon of olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels. Season with salt and pepper on all sides. In a large pan, heat 1 tablespoon 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 and let rest at least 5 minutes.
4
Cook the kale:
Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 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:
Meanwhile, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of the remaining lemon wedges, and as much of the garlic paste as you’d like. Using a fork, mash to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the oven fries and cooked kale. Top the steaks with the compound butter. Enjoy!
Tips from Home Chefs
About Blue Apron
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!
Get This Recipe Delivered