600 Calories or Less

Seared Steaks & Red Pepper Pesto

with Garlic-Herb Potatoes & Roasted Broccoli

35 MIN

4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

In this dish, you'll top simply seared steaks with our new roasted red pepper pesto, a vibrant take on a classic sauce. You'll toss roasted potatoes with garlic-herb butter for a hearty side, and finish the plate with a second side of roasted broccoli and parmesan.

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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

560 Cals (est.)

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fresh

ingredients

4 Top Sirloin Steaks
24 oz Potatoes
1 oz Garlic & Herb Flavored Butter
16 oz Broccoli
6 Tbsps Roasted Bell Pepper Pesto
½ cup Grated Parmesan Cheese

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Remove the red pepper pesto from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add the softened butter and toss to combine. Taste, then season with salt and pepper if desired.

2 Prepare & roast the broccoli

Meanwhile, line a separate sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), 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 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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted broccoli and finished potatoes. Garnish the broccoli and potatoes with the parmesan. Top the steaks with the red pepper pesto. Enjoy!

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Seared Steaks & Red Pepper Pesto