Seared Steaks & Lemon-Caper Butter with Oven Fries

Seared Steaks & Lemon-Caper Butter

with Oven Fries

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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In this dish, you’ll make your own compound butter—simply butter mixed with capers, lemon juice, and more—that you’ll serve over warm, juicy steaks. Classic sides of sautéed kale and crispy oven fries (coated with our weeknight hero spice blend) round out this steakhouse-style meal.

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ingredients
Seared Steaks & Lemon-Caper Butter with Oven Fries
Title
  • 2 Steaks
  • 1 bunch Kale
  • 1 Lemon
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 2 Tbsps Butter
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¾ lb Red Or Golden Potatoes
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 1/2-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.

Roast the potatoes:
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.

Cook the steaks:
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 2 tablespoons 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.

* An instant-read thermometer should register 145°F.

Cook the kale:
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 3 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:

Meanwhile, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of the remaining lemon wedge, 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 roasted potatoes and cooked kale. Top the steaks with the compound butter. Enjoy! 

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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 1/2-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 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.

Roast the potatoes:
Cook the steaks:
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 2 tablespoons 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.

* An instant-read thermometer should register 145°F.

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 3 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:

Meanwhile, in a bowl, combine the softened butter, chopped capers, remaining spice blend, the juice of the remaining lemon wedge, 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 roasted potatoes and cooked kale. Top the steaks with the compound butter. Enjoy!