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Seared Steaks & Lemon-Caper Butter
with Oven Fries
40 minWellness at Blue Apron
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4 Servings
- Est. 600 Cals/serving
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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. Two classic steakhouse sides—tender sautéed kale finished with a squeeze of fresh lemon and spiced oven fries—round out the hearty meal.
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fresh
ingredients
Title
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4 Steaks
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1 bunch Kale
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2 cloves Garlic
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1 Lemon
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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4 Tbsps Butter
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1¼ lbs Golden Or Red Potatoes
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1 Tbsp Capers
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 24 to 26 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 garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. 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. Taste, then season with salt and pepper if desired. 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 24 to 26 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 garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. 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. Taste, then season with salt and pepper if desired. 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!
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