Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Steaks & Roasted Potatoes

with Corn, Tomatoes & Herbed Crème Fraîche

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Though fall is approaching, the fields are still alive and gorgeous with summer produce. We’re reveling especially in sweet corn and cherry tomatoes in this gourmet dish. Sautéed with garlic and scallions, they make a simply delicious side for juicy, seared steaks and roasted potatoes. To balance the richness of the steaks, we’re also serving crème fraîche—a delicately flavored, French version of sour cream—infused with parsley and lemon juice. Let’s celebrate summer while the sun shines, chefs!

fresh
ingredients
Seared Steaks & Roasted Potatoes with Corn, Tomatoes & Herbed Crème Fraîche
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes. Pick the basil leaves off the stems; discard the stems. Finely chop the parsley leaves and stems. Quarter and deseed the lemon.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Cook the steaks:
3 Cook the steaks:

While the potatoes roast, 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. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Cook the corn & tomatoes:
4 Cook the corn & tomatoes:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the corn, white bottoms of the scallions and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes and butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes have softened. Remove from heat. Stir in the basil (tearing just before adding) and half the parsley; season with salt and pepper to taste.

Make the herbed crème fraîche & finish the potatoes:
5 Make the herbed crème fraîche & finish the potatoes:

In a bowl, combine the crème fraîche, remaining garlic paste and parsley and the juice of 2 lemon wedges; season with salt and pepper to taste. To the bowl of roasted potatoes, add half the green tops of the scallions and the juice of the remaining lemon wedges. Toss to coat; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the rested steaks and dressed potatoes between 4 plates. Top with the cooked corn and tomatoes. Garnish with the remaining green tops of the scallions. Serve with the seasoned crème fraîche on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes. Pick the basil leaves off the stems; discard the stems. Finely chop the parsley leaves and stems. Quarter and deseed the lemon.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 25 to 27 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Cook the steaks:
3 Cook the steaks:

While the potatoes roast, 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. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

4 Cook the corn & tomatoes:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the corn, white bottoms of the scallions and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatoes and butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes have softened. Remove from heat. Stir in the basil (tearing just before adding) and half the parsley; season with salt and pepper to taste.

Cook the corn & tomatoes:
Make the herbed crème fraîche & finish the potatoes:
5 Make the herbed crème fraîche & finish the potatoes:

In a bowl, combine the crème fraîche, remaining garlic paste and parsley and the juice of 2 lemon wedges; season with salt and pepper to taste. To the bowl of roasted potatoes, add half the green tops of the scallions and the juice of the remaining lemon wedges. Toss to coat; season with salt and pepper to taste.

6 Serve your dish:

Divide the rested steaks and dressed potatoes between 4 plates. Top with the cooked corn and tomatoes. Garnish with the remaining green tops of the scallions. Serve with the seasoned crème fraîche on the side. Enjoy!

Serve your dish: