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Seared Steaks & Salsa Verde

with Fingerling Potatoes, Asparagus, & Radishes

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe balances rich seared steaks with a few bright and seasonal accents. A delicately crunchy sauté of radishes and asparagus comes together with tender roasted fingerlings, a perfect springtime accompaniment. To top our steaks, we're making an Italian-inspired salsa verde—an aromatic, briny condiment of garlic paste, parsley, capers, lemon, and olive oil.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the ends of the radishes; quarter lengthwise. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in a single, even layer, cut side down. Roast 14 to 16 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 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. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.

Cook & finish the vegetables:
4 Cook & finish the vegetables:

While the steaks rest, add the radishes to the pan of reserved fond and season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the asparagus and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Add up to half the garlic paste and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Stir in the roasted potatoes and the juice of 2 lemon wedges.

Make the salsa verde:
5 Make the salsa verde:

While the vegetables cook, in a medium bowl, combine the parsley, capers, the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you'd like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished vegetables and sliced steaks between 2 dishes. Top the steaks with the salsa verde. Enjoy!

Tips from Home Chefs

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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.

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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. Cut off and discard the ends of the radishes; quarter lengthwise. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in a single, even layer, cut side down. Roast 14 to 16 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the potatoes:
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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 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. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.

4 Cook & finish the vegetables:

While the steaks rest, add the radishes to the pan of reserved fond and season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the asparagus and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Add up to half the garlic paste and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Stir in the roasted potatoes and the juice of 2 lemon wedges.

Cook & finish the vegetables:
Make the salsa verde:
5 Make the salsa verde:

While the vegetables cook, in a medium bowl, combine the parsley, capers, the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you'd like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

6 Finish & plate your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished vegetables and sliced steaks between 2 dishes. Top the steaks with the salsa verde. Enjoy!