Seared Steaks & Oven Fries with Thyme Butter & Roasted Broccoli
Carb Conscious

Seared Steaks & Oven Fries

with Thyme Butter & Roasted Broccoli

35 MIN
2 Servings
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Available Options

  • with Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
    • with Top Sirloin Steaks

    From the Test Kitchen

    This hearty dish pulls inspiration from steak frites (or steak with french fries), which is classic French bistro fare. For our take, we’re topping seared steaks with a fragrant thyme butter, and serving it with oven roasted fries and a bright lemon aioli for dipping.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
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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 & Oven Fries with Thyme Butter & Roasted Broccoli
    Title
    • 2 Top Sirloin Steaks
    • ¾ lb Potatoes
    • ½ lb Broccoli
    • 1 clove Garlic
    • 1 Lemon
    • 1 bunch Thyme
    • 1 oz Salted Butter
    • 2 Tbsps Mayonnaise

    Seared Steaks & Oven Fries

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the potato sticks and broccoli florets on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients & make the aioli

    Meanwhile, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pick the thyme leaves off the stems; roughly chop the leaves. In a bowl, combine the mayonnaise, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the aioli
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* 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 Make the thyme butter & serve your dish

    While the steaks rest, place the softened butter in a bowl; add the juice of 1 lemon wedge and as much of the chopped thyme as you’d like. Season with salt and pepper. Stir 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 vegetables. Top the steaks with the thyme butter. Serve the aioli and remaining lemon wedges on the side. Enjoy!

    Make the thyme butter & serve your dish
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