Seared Steaks & Roasted Potatoes with Balsamic-Glazed Mushrooms & Shallot

Seared Steaks & Roasted Potatoes

with Balsamic-Glazed Mushrooms & Shallot

45 MIN
$12.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with NY Strip Steak
    includes one 12-oz No Added Hormones, Antibiotic-Free NY Strip Steak
  • with NY Strip Steak

    From the Test Kitchen

    For this comforting, steakhouse-style dish, we’re serving juicy steaks with tender mushrooms and shallot glazed in tangy-sweet balsamic vinegar. Hearty sides of roasted potatoes and creamy kale round out the meal.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Steaks & Roasted Potatoes with Balsamic-Glazed Mushrooms & Shallot
    Title
    • 1 12-Oz New York Strip Steak
    • 4 oz Mushrooms
    • 2 cloves Garlic
    • 1 bunch Kale
    • 2 Tbsps Balsamic Vinegar
    • 1 Shallot
    • ¾ lb Golden Potatoes
    • ¼ cup Cream
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

    Roast the potatoes
    2 Roast the potatoes

    Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the steak
    3 Cook the steak

    Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 minutes per side for medium-rare, 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 and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    Cook & glaze the mushrooms
    4 Cook & glaze the mushrooms

    While the steak rests, to the pan of reserved fond, add the sliced mushrooms and sliced shallot in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 5 to 7 minutes, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook & finish the kale
    5 Cook & finish the kale

    Meanwhile, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the cream (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid is reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

    Slice the steak & serve your dish
    6 Slice the steak & serve your dish

    Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the finished kale and roasted potatoes. Top the steak with the glazed mushrooms. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

    2 Roast the potatoes

    Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the steak
    3 Cook the steak

    Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 minutes per side for medium-rare, 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 and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    4 Cook & glaze the mushrooms

    While the steak rests, to the pan of reserved fond, add the sliced mushrooms and sliced shallot in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter) and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 5 to 7 minutes, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook & glaze the mushrooms
    Cook & finish the kale
    5 Cook & finish the kale

    Meanwhile, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the cream (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid is reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

    6 Slice the steak & serve your dish

    Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the finished kale and roasted potatoes. Top the steak with the glazed mushrooms. Enjoy! 

    Slice the steak & serve your dish
    Browse Steps
    1 of 6