Lemon & Caper Butter Steaks

with Oven Fries & Sautéed Kale

40 MIN

4 Servings

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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.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; 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 or the small side of a box grater, finely grate the remaining clove into a paste. 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

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 (125°F), or until 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.

*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.

4 Cook the kale

While the steaks rest, in the pan of reserved fond, heat 2 teaspoons 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, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 3 to 4 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!