Seared Steaks & Lemon-Caper Butter

with Oven Fries & Asparagus

40 MIN

+$2.99/serving 4 Servings

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with Flank Steaks

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. It's all complete with a side of tender oven fries and garlicky sautéed asparagus.
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Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
¾ lb Asparagus
1¼ lbs Potatoes
1 Lemon
2 cloves Garlic
1 Tbsp Capers
2 oz Salted Butter
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick sticks. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Quarter and deseed the lemon. Roughly chop the capers.

2 Make the oven fries

Line a sheet pan with foil. Place the potato sticks in a bowl; drizzle with 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 both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), 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; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Cook the asparagus

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. 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

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 asparagus. Top the steaks with the compound butter. Enjoy!