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Seared Steaks & Pickled Pepper Aioli

with Roasted Broccoli & Sweet Potatoes

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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Seared Steaks & Pickled Pepper Aioli with Roasted Broccoli & Sweet Potatoes
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step-by-step
instructions
Prepare the ingredients:
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).

Roast the vegetables:
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.

Make the pepper aioli:
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.

Cook the steaks:
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.

Slice the steaks & serve your dish:
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Roast the vegetables:
Make the pepper aioli:
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.

Cook the steaks:
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!