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Seared Steaks

with Romesco Sauce & Roasted Potatoes

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 655 calories

Chefs, it’s bell pepper season. And we’re ringing it in with romesco, a classic, sweet pepper-based sauce from Northeastern Spain. The sauce—also made with tomato, vinegar and almonds or hazelnuts—was originally served with seafood. But its vivid flavor has made it a favorite among chefs for a wide variety of seasonal dishes. We’re pairing our version with succulent steaks and roasted potatoes to bring heartiness to this summer meal. For a unique spin on the sauce, we’re using pistachios to give it an elegant, toasty richness.

fresh
ingredients
Seared Steaks with Romesco Sauce & Roasted Potatoes
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 475°F. Wash and dry the fresh produce. Peel the garlic cloves. Halve the tomato lengthwise. Cut out and discard the stem, seeds and ribs of the bell pepper; quarter lengthwise. Cut the potatoes into bite-sized pieces. Finely chop the pistachios.

Roast the vegetables:
2 Roast the vegetables:

Place the garlic cloves, bell pepper and tomato on 1 half of a sheet pan. Place the potatoes on the other half, keeping them separate. Drizzle all of the vegetables with olive oil and season with salt, pepper and half the smoked paprika; toss to thoroughly coat. Arrange the bell pepper and tomato skin sides down and the potatoes cut sides down. Roast 22 to 24 minutes, or until browned and softened. Remove from the oven and set aside to cool slightly.

Cook the steaks:
3 Cook the steaks:

Once the vegetables have roasted for about 15 minutes, pat the steaks dry with paper towels; season on both sides with salt, pepper and the remaining smoked paprika. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest for at least 5 minutes.

Start the romesco sauce:
4 Start the romesco sauce:

While the steaks rest and once the roasted vegetables are cool enough to handle, carefully transfer the roasted garlic cloves, bell pepper and tomato to a cutting board; finely chop. Transfer to a medium bowl.

Finish the romesco sauce:
5 Finish the romesco sauce:

To the bowl of chopped vegetables, add the pistachios and vinegar. Stir in a drizzle of olive oil and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the roasted potatoes and rested steaks between 2 dishes. Top with as much of the romesco sauce as you’d like (you may have extra). Serve with any remaining romesco sauce on the side. 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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the garlic cloves. Halve the tomato lengthwise. Cut out and discard the stem, seeds and ribs of the bell pepper; quarter lengthwise. Cut the potatoes into bite-sized pieces. Finely chop the pistachios.

2 Roast the vegetables:

Place the garlic cloves, bell pepper and tomato on 1 half of a sheet pan. Place the potatoes on the other half, keeping them separate. Drizzle all of the vegetables with olive oil and season with salt, pepper and half the smoked paprika; toss to thoroughly coat. Arrange the bell pepper and tomato skin sides down and the potatoes cut sides down. Roast 22 to 24 minutes, or until browned and softened. Remove from the oven and set aside to cool slightly.

Roast the vegetables:
Cook the steaks:
3 Cook the steaks:

Once the vegetables have roasted for about 15 minutes, pat the steaks dry with paper towels; season on both sides with salt, pepper and the remaining smoked paprika. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest for at least 5 minutes.

4 Start the romesco sauce:

While the steaks rest and once the roasted vegetables are cool enough to handle, carefully transfer the roasted garlic cloves, bell pepper and tomato to a cutting board; finely chop. Transfer to a medium bowl.

Start the romesco sauce:
Finish the romesco sauce:
5 Finish the romesco sauce:

To the bowl of chopped vegetables, add the pistachios and vinegar. Stir in a drizzle of olive oil and season with salt and pepper to taste.

6 Plate your dish:

Divide the roasted potatoes and rested steaks between 2 dishes. Top with as much of the romesco sauce as you’d like (you may have extra). Serve with any remaining romesco sauce on the side. Enjoy!

Plate your dish: