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Seared Steaks & Pickled Pepper Aioli
with Roasted Broccoli & Sweet Potatoes
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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4 Servings
- Est. 600 Cals/serving
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This recipe elevates classic steak and potatoes with a few easy touches. We’re dusting sweet potatoes with a classic blend of seasonings like garlic and onion powder, and serving a bright pepper aioli on the side—perfect for dipping or dolloping.
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fresh
ingredients
Title
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4 Steaks
- 1 lb Broccoli
- 1 clove Garlic
- 3 Sweet Potatoes
- ¼ cup Mayonnaise
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1 Tbsp Pickled Peruvian Peppers
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1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Roughly chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
2
Roast the vegetables:
Place the broccoli pieces on a sheet pan. Place the sliced sweet potatoes on a separate sheet pan. Evenly top with the spice blend. Drizzle each with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, flipping the sweet potatoes halfway through, 25 to 27 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
3
Make the pepper aioli:
While the vegetables roast, in a bowl, combine the mayonnaise, chopped peppers, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.
4
Cook the steaks:
Once the vegetables have roasted for about 10 minutes, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
5
Slice the steaks & serve your dish:
Find the lines of the muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks and roasted vegetables with the pepper aioli on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large pieces, keeping the florets intact. Halve the sweet potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Roughly chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
2
Roast the vegetables:
Place the broccoli pieces on a sheet pan. Place the sliced sweet potatoes on a separate sheet pan. Evenly top with the spice blend. Drizzle each with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, flipping the sweet potatoes halfway through, 25 to 27 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
3
Make the pepper aioli:
While the vegetables roast, in a bowl, combine the mayonnaise, chopped peppers, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.
4
Cook the steaks:
Once the vegetables have roasted for about 10 minutes, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
5
Slice the steaks & serve your dish:
Find the lines of the muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks and roasted vegetables with the pepper aioli on the side. Enjoy!
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