Seared Steaks & Lemon-Caper Butter with Roasted Delicata Squash

Seared Steaks & Lemon-Caper Butter

with Roasted Delicata Squash

40 MIN
+$3.99/serving 4 Servings
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Available Options

  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
    • 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 roasted delicata squash and garlicky sautéed kale.
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    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
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    Please 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.

    fresh
    ingredients
    Seared Steaks & Lemon-Caper Butter with Roasted Delicata Squash
    Title
    • 4 Flank Steaks
    • 2 oz Salted Butter
    • 2 cloves Garlic
    • 1 Tbsp Capers
    • ¾ lb Kale
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Lemon
    • 2 Delicata Squash

    Seared Steaks & Lemon-Caper Butter

    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; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut into 1/2-inch pieces. 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. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. Roughly chop the capers.

    2 Roast the squash

    Line a sheet pan with foil. Place the squash pieces on the foil; drizzle with olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the squash
    Cook the steaks
    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.

    4 Cook the kale

    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, 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.

    Cook the kale
    Make the compound butter & serve your dish
    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 roasted squash and cooked kale. Top the steaks with the compound butter. Enjoy!

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