Seared Steaks with Romesco Sauce & Roasted Potatoes

Seared Steaks

with Romesco Sauce & Roasted Potatoes

40 MIN
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.
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.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    655 Cals (est.)
fresh
ingredients
Seared Steaks with Romesco Sauce & Roasted Potatoes
Title
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6