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Seared Steaks & Lemon-Caper Butter
with Oven Fries
40 min
Carb Conscious
i
Wellness at Blue Apron
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Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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2 Servings
- Est. 670 Cals/serving
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DownloadPlease 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.
In this dish, you’ll make your own compound butter—simply butter mixed with capers, lemon juice, and garlic—that you’ll serve over warm, juicy steaks. A classic side of crispy oven fries (tossed in our weeknight hero spice blend) rounds out this steakhouse-style meal.
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fresh
ingredients
Title
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2 Steaks
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1 clove Garlic
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1 Lemon
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¾ lb Golden Or Red Potatoes
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2 Tbsps Butter
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1 Tbsp Capers
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 oz Arugula
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 1/2-inch-thick sticks. Peel 1 clove of garlic. Using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the capers. Quarter and deseed the lemon.
2
Roast the potatoes:
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 a 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 medium 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.* Transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Make the compound butter:
Meanwhile, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Using a fork, mash to thoroughly combine.
5
Make the salad & serve your dish:
In a large bowl, whisk together the juice of remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. 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 roasted potatoes and salad. 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. Peel 1 clove of garlic. Using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the capers. Quarter and deseed the lemon.
2
Roast the potatoes:
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 a 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 medium 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.* Transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Make the compound butter:
Meanwhile, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Using a fork, mash to thoroughly combine.
5
Make the salad & serve your dish:
In a large bowl, whisk together the juice of remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Just before serving, add the arugula to the bowl; season with salt and pepper. Gently toss to coat. 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 roasted potatoes and salad. Top the steaks with the compound butter. Enjoy!
Tips from Home Chefs
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