Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
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.
Seared Steaks & Thyme Butter
with Oven Fries & Lemon Aioli
35 MIN
+$6.95/serving
2 Servings
From the Test Kitchen
This hearty dish pulls inspiration from steak frites (or steak with french fries), which is classic French bistro fare. For our take, we’re topping seared steaks with a fragrant thyme butter, and serving it with oven-roasted fries and a bright lemon aioli for dipping.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories1000 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 10-Oz New York Strip Steaks
-
½ lb Broccoli
-
2 Tbsps Butter
-
1 clove Garlic
-
1 bunch Thyme
-
1 Lemon
-
¾ lb Golden Or Red Potatoes
-
2 Tbsps Mayonnaise
step-by-step
instructions
1
Prepare the vegetables
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Combine in a large bowl.
2
Roast the vegetables
Add 2 teaspoons of olive oil to the bowl of prepared vegetables. Season with salt and pepper; toss to coat. Evenly divide the seasoned vegetables between two sheet pans; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients
Meanwhile, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pick the thyme leaves off the stems; roughly chop the leaves.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 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; let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Make the aioli
Meanwhile, in a bowl, combine the mayonnaise, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
6
Make the herb butter & serve your dish
While the steaks rest, place the softened butter in a bowl; add the juice of 1 lemon wedge and as much of the chopped thyme as you’d like. Season with salt and pepper. Stir to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables and aioli on the side. Top the steaks with the thyme butter. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!
1
Prepare the vegetables
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Combine in a large bowl.
2
Roast the vegetables
Add 2 teaspoons of olive oil to the bowl of prepared vegetables. Season with salt and pepper; toss to coat. Evenly divide the seasoned vegetables between two sheet pans; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients
Meanwhile, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pick the thyme leaves off the stems; roughly chop the leaves.
4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 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; let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Make the aioli
Meanwhile, in a bowl, combine the mayonnaise, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
6
Make the herb butter & serve your dish
While the steaks rest, place the softened butter in a bowl; add the juice of 1 lemon wedge and as much of the chopped thyme as you’d like. Season with salt and pepper. Stir to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables and aioli on the side. Top the steaks with the thyme butter. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!
Tips from Home Chefs